Winters coming! It's time to prep our winter warming recipes!
Growing up, I was never a soup kid. In fact, I have a haunting memory of my primary school teacher bringing vegetable soup to school and not letting us go outside to play until we had finished our serving. It was terrible!
It wasn't until I was in my early 20s before I discovered the wonderful world of soups, and learnt very quickly that home made is far superior to tinned soups!
Now going into the colder months and covid is out lurking in the community, its a good idea to get some good old nutrients into us and warm our bellies!
Chicken soup is up there as one of my favourite soups, so this is my take on a low carb chicken soup with cauliflower rice. It is on the higher side of carbs, coming out at 10g per serve, but it is very filling and flavorsome and you can stretch this out over more servings to bring it down if you wish.
Chicken and Cauliflower Rice Soup
Serves 6
Ingredients:
50g butter, salted
1 tablespoon oil
1 onion, diced
3 cloves garlic, diced
3 sprigs celery, chopped
3 carrots, diced
6 cups chicken stock
1 tablespoon fresh rosemary
1 teaspoon thyme
2 chicken breasts (Or 500g)
500g frozen cauliflower rice
1 cup heavy cream
1 teaspoon xanthan gum, to thicken
Method:
Heat a saucepan on a medium heat, and prep your ingredients.
Melt butter and oil together, add onion and garlic and sauté.
Add celery and carrot, cook for 5 minutes, stirring often. Season with salt and pepper.
Add chicken stock and herbs in, stirring to mix. Lower the heat to med-low.
Add the chicken breasts in whole, pop a lid on top and simmer.
After 50 minutes, remove the chicken and add cauliflower rice. Cook for 5 minutes.
Shred the chicken during this time with two forks.
Add the chicken back to the pot with the cream and xanthan gum, stir until thickened slightly.
Serve and enjoy!
Per serve:
Net carbs: 10g Protein: 29g Fat: 28g
Have you made this recipe?
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