Lemony Chicken Soup

6 ounces Chicken Breast (cooked), no skin, roasted
2 cup Hanover Riced Cauliflower
2 tsp Heinz White Wine Vinegar (by AUALIBRA)
1 cup, chopped Onions, raw
2 stalk, large (11"-12" long) Celery, raw
.5 cup, chopped Carrots, raw
2 tsp Turmeric, ground
2 tsp Westbrae Natural White Miso
8 cup Chicken stock, home-prepared
6 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
5 sprigs Dill weed, fresh
2 tbsp chopped Fresh Chives
12 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
2 tbsp Extra Light Olive Oil
1 tsp Pepper, white
.25 cup Sour Cream, reduced fat
3 serving Green Onion (fresh-1 stalk)

If you would rather, you can substitute the mayo with 2 eggs: whisk eggs in a separate bowl and then add 1 cup of the hot soup broth slowly while whisking (so you don't cook the eggs). Then add to the soup pot. You can substitute couscous for the cauliflower. I love this with scotch bonnet hot sauce!!!

cook onion, carrot, and celery with olive oil until onion is transparent. Add white wine and all the seasonings and saute for 30 seconds. Add the chicken, chicken stock, cauliflower, and lemon juice and bring to a boil for a few minutes. Take off heat and add the mayo, green onions, and sour cream. Serve and enjoy!

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ENTJ_MUSE.