Soup

Cauliflower rice and chicken soup is for Soup.

Cauliflower rice and chicken soup takes several minutes to prepare.

Cauliflower rice and chicken soup takes several minutes to cook.

Cauliflower rice and chicken soup makes 6 servings.

The ingredients for Cauliflower rice and chicken soup are:

2.0 tbsp Extra Virgin Olive Oil
1.0 small Onions, raw
2.0 medium Carrots, raw
2.0 stalk, large (11"-12" long) Celery, raw
1.0 tsp Thyme, fresh
4.0 cup (8 fl oz) Chicken Broth
1.0 tsp, crumbled Bay Leaf
4.0 oz Tyson boneless, skinless chicken breast
2.0 cup green giant cauliflower rice
2.0 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving

Here is how you make Cauliflower rice and chicken soup:

Melt the ghee in a large soup pot. Add the onion, carrot, and celery. Cook for 5-8 minutes, or until the vegetables begin to soften. Season with salt and pepper and stir in the thyme. Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce to a low simmer. Add the whole chicken breast. Cover and simmer 15 minutes, or until the chicken is cooked through. Remove the chicken from the pot and use two forks to separate it into shreds. Discard the bay leaf. Return the shredded chicken to the pot, along with the cauliflower rice. Simmer 5 minutes, until the cauliflower is cooked. Stir in the coconut milk and parsley and cook until warmed through. Season with salt and pepper to taste.?Serving Size: 6, 1 1/2 cup servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user TESSBRAN812.

The nutritional information for Cauliflower rice and chicken soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 108.3

• Total Fat: 7.3 g
• Cholesterol: 14.2 mg
• Sodium: 686.3 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 2.2 g
• Protein: 6.0 g

The dietary needs meet for Cauliflower rice and chicken soup is Low Carb