Chicken Soup with Cauliflower Rice
Reminiscent of your traditional carb-laden creamy chicken and wild rice soup, this variation had all of the flavor and none of the guilt!
Ingredients:
1 pound cooked shredded chicken breast (cook in your slow cooker with a bit of chicken stock and spices on high for 4 hours)
32 oz. chicken broth
8 oz. cream cheese, cubed
½ cup heavy cream
2 tablespoons butter
1 yellow onion, diced
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon sage
1 16 oz bag of frozen cauliflower rice
2 bay leaves (optional)
Salt to taste
Instructions:
Melt butter in a pot, add diced onions, cook until translucent.
2. Add heavy cream and cream cheese slowly and stir until completely melted
3. Add in spices and chicken broth, bring to a simmer
4. Add in chicken
5. Microwave or cook the cauliflower rice and add it stir in it
6. Cook for 20 minutes, remove bay leaves and serve
