Chicken & Cauliflower Rice Soup

Ingredients

• 1 lb. chicken breasts (halved)
• 6 cups chicken broth
• 2 cups carrot⁣⁣s
• 1 cup celery
• 1 cup onion
• 2 tsp. garlic
• 2 bay leaves
• 1/2 tsp. onion powder
• 1/4 tsp. thyme
• 1/4 tsp. salt & pepper
• 4 cups cauliflower rice (or 2 1/2 cups roughly chopped cauliflower)

Instructions

1. 1

   Place chicken in a large pot. Add all remaining ingredients except cauliflower. Gently stir. Bring to a boil.

2. 2

   Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.

3. 3

   Once boiling, reduce to a simmer. Stirring occasionally, cook for 6 minutes.

4. 4

   Add riced cauliflower. Continue to cook and stir occasionally until veggies have softened and chicken is fully cooked, about 6 more minutes.

5. 5

   Remove and discard bay leaves. Transfer chicken to a large bowl, and shred with two forks.

6. 6

   Return chicken to the pot, and mix well.