Sunday, April 29, 2012

Chicken and Veggie Soup with Cauliflower "Rice"



San Francisco is the only place I know where traveling from one small neighborhood to the next means the difference of 10 degrees and sunshine verses thick and dense fog.  So when Nic and I hopped in the car to go to the beach this morning after a sunny breakfast in our hood we were disappointed to find that a mere 10 minutes from us it was freezing, foggy and windy by the beach. Even though it was sunny again in the afternoon I had a hot dinner on the brain.  Here's my latest,  a deliciously simple chicken soup recipe with cauliflower rice.  It's total comfort food!

  Chicken and Veggie Soup with Cauliflower "Rice"
Soup Ingredients: 1 large Chicken Breast or 2-3 thighs (skinless and boneless)
About 3 cups chicken broth (avoid fat free for more flavor)
3 chopped carrot
1 chopped leak
1/2 chopped onion
2 stalks of celery choppped
1/3 tsp garlic powder
1 tablespoon italian seasoning
1 1/2 tsp dried rosemary
Sprinkle of salt and pepper


Cauliflower Rice Ingredients:
1/2 head of cauliflower - process in Cuisinart so it is size of rice
1/3 tsp of garlic powder
3 tablespoons chicken broth salt and pepper

To make the soup:
-Put all soup ingredients in the slow cooker on Low heat and let cook for 5 about hours.
 -Shred chicken apart with two forks
 -You should now have delicious chicken soup :)

To make the cauliflower rice:
-Spray a large frying pan with Pam and put on medium-high heat.
-Put the cauliflower in it with a good sprinkle of salt and pepper, the garlic powder and three tablespoons of chicken broth.
-Saute for about 15 minutes, partially covered but stirring occasionally.
-Once the "cauliflower" is very soft and not chewy you are done.
-Pour yourself a bowl of the soup and add in a big scoop of the cauliflower rice.
Enjoy!

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