Jump to content
  • Sign Up

Chicken and Rice Soup with Cauliflower Rice



3lbs Chicken Breast (about 4 breast), Cut up into 1" cubes
2-3tbsp Avocado Oil
3-4 Stalks Celery
3-4 Garlic Cloves, Minced
1 Medium Onion, Chopped up fine
2 tsp Ground Sage
7 Cups Chicken Broth
12oz (3 Cups) Riced Cauliflower (I defrosted some premade frozen)
Salt and Pepper to taste

1. Heat up oil in a large soup pot on medium Heat
2. Add Celery, Garlic, Onions, and bit of salt Saute til onions are clearish and start to caramelize 8-10min
3. De glaze the pan at first with 1 cup of broth and use your spoon or a spatula to scrape the bottom dissolving all that goodness into the broth.
4. Add in the rest of the stock, sage, and chicken, bring to a boil then reduce to simmer for 15mins
5. Add in the riced cauliflower and bring back to a boil, reduce to simmer again for about 5 mins till the cauliflower is cooked. Then salt and pepper to taste and serve.
I served to my guest with Califlour foods Crackers made from their Plant Based Italian Crust, The Jalapeno crust works too making some nice spicy crackers.



Recommended Comments

There are no comments to display.

Add a comment...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...