A creamy chicken soup that is filled with chunks of chicken, cauliflower, and fresh parsley. This recipe is one that made me go viral.
Ingredients (One Serving)
3/4 tsp Butter (3.5 grams)
1/4 medium (2-1/2" dia) Onions (27.5 grams)
1/4 cloves, minced Garlic (0.75 grams)
1/4 stalk, medium (7-1/2" - 8" long) Celery (10 grams)
5/16 medium Carrots (18 grams)
1/4 pepper Peppers (0.13 grams)
1/2 tsp Chicken broth bouillon (1 grams)
3/4 tsp Parsley (0.95 grams)
13/16 tsp Paprika (1.7 grams)
50 grams Namaste Rawgoods Xanthan Gum
3/16 cup chopped, (1/2" pieces) Cauliflower (20.1 grams)
25 grams Chicken
1/4 cup, fluid (yields 2 cups whipped) Heavy whipping cream (59.5 grams)
1/4 cup Chicken broth soup (60 grams)
3/4 tsp Parsley (0.95 grams)
Directions (based on the original recipe of 4 servings):
1. In a large soup kettle, saute onion, garlic, celery, carrot, chili in butter until tender.
2. In a small bowl mix bouillon, pepper, dried parsley, and paprika.
3. Sprinkle onto tender veggies, mix well. Next, add riced cauliflower and broth to mixture.
4. Bring to a boil.
5. Cover and allow to simmer, stir occasionally on low heat for 20 minutes and soup has reduced a bit.
6. Stir in cream, chicken, and fresh parsley. Sprinkle Xanthum gum SLOWLY, this is a thickener, so add a pinch at a time until you achieve your desired thickness.
7. Allow soup to simmer for another 5 minutes. You may sprinkle additional fresh parsley for presentation.
8. Salt and pepper to taste
Makes ABOUT 4 servings. Each Serving is 1 1/2 cup of soup.
Macros Per Serving: 477 Calories • 48.4g Carbs (41.1g Fiber) • 27.6g Fat • 8.4g Protein
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