Chicken & Cauliflower Rice Soup

35 MINS | 2 SERVINGS

INGREDIENTS

8 ozs chicken breast, boneless, skinless

1 medium yellow onion, diced

1 medium carrot, diced

1 stalk celery, diced

1 garlic clove, minced

1 tsp fresh ginger, minced

1 1/16 quarts bone broth

1 cup cauliflower rice

½ tsp sea salt

1 tsp ground turmeric

DIRECTIONS

1. Add the chicken breast, onions, carrots, celery, garlic, ginger, and broth to a pot. Bring it to a boil then reduce the heat to a simmer. Cover partially and simmer for 15-17 minutes or until the chicken is cooked through.

2. Remove the chicken from the broth. Shred or cut into bite-sized pieces, then add it back to the broth.

3. Add the cauliflower rice, salt, and turmeric to the broth. Bring the moisture to a boil, then reduce the heat and simmer partially covered for two minutes or until the cauliflower is tender. Divide evenly between bowls and enjoy!

4. Refrigerate any leftovers in an airtight container for up to three days. Or freeze up to three months.

5. You can also use chickpeas, lentils, or tofu instead of chicken.

NUTRITION INFORMATION PER SERVING

Protein 46g

Total Fat 17g

Carbs 21g

Calories 438kcal

Fiber 6g

Sodium 1477mg

Saturated Fat 5g

Fruits 0 servings

Vegetables 2 servings

Sugar 9g