Herbed chicken and “rice” soup

Herbed chicken and “rice” soup

 

This soup is tasty, makes a large amount (at least 3-4 meals for a 4 person family), uses ingredients most people always have, and is easy to make. I like the sound of all those things. While we are grain-free I use grated cauliflower to substitute for rice (white or brown). It’s surprising how much cooked cauliflower adapts to whatever it’s in, being very mild, and the texture resembles rice- which is a big bonus. Who doesn’t want their family to eat more of one of the most anti-cancerous foods God’s made?! (cauliflower in case you didn’t catch that). Don’t be afraid to add what you have available, mushrooms and butternut squash would be particularly yummy.

 

 


 

 

3 quarts homemade chicken stock

3 cups shredded cooked chicken

1 head cauliflower- grated

1 lb. carrots (about 7)- sliced into thin rounds

5 stalks celery- sliced thinly

1 onion- chopped

½ C frozen peas

3 T butter

1 bay leaf, 1 T Rosemary, 1 T thyme, 1 t dill, 1 t oregano, 1 t garlic powder (or fresh garlic)

S&P to taste (approx. 1 T of sea salt)

 

 

 

  1. Prepare all the veggies as stated above. ( I use my Cuisinart food processor to make this quick and painless)
  2. Sautee onions in the butter, in a large stock pot.
  3. Add veggies (except peas) to the pot with stock and herbs.
  4. Bring to a boil, then let simmer for approx. 30 minutes, or until veggies are soft but not mushy.
  5. Add peas and chicken the last 5 minutes.
  6. Serve with grated cheese and/or dollop of sour cream.

 

 

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