Chicken Cauliflower Soup (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g cooked chicken, chopped or pulled apart
02 -
360 g riced cauliflower
03 -
1.5 litres chicken stock
04 -
0.25 teaspoon black pepper, freshly ground
05 -
0.5 teaspoon kosher salt
06 -
1 bay leaf
07 -
2 tablespoons fresh lemon juice
08 -
1 teaspoon lemon peel, finely grated
09 -
2 garlic cloves, finely chopped
10 -
2 medium carrots, cut up
11 -
2 stalks celery, chopped
12 -
1 medium onion, chopped
13 -
60 ml extra-virgin olive oil
# Step-by-Step Directions:
01 -
Toss your torn or cubed chicken in last and just warm it up in the pot. Once it's all heated, ladle into bowls and dig in while it's hot.
02 -
Splash in the chicken stock and roll in the cauliflower rice. Crank up the heat till it boils, then lower it to medium or so. Let it putter without a lid until the veggies are downright soft. Give it five to eight minutes.
03 -
Dump in the pepper, salt, bay leaf, lemon juice, and zest. Drop the heat a bit, throw on a lid, and keep things cooking so the veggies get really soft, about three more minutes.
04 -
Pour olive oil in your Dutch oven or big soup pot and heat it up. Add onions, celery, carrots, and garlic. Stir often and keep going until they just start to soften, right around three minutes.
# Helpful Notes:
01 -
Sprinkle a little chopped dill or parsley on top before eating if you want it to taste even brighter.