Chicken and Cauliflower Rice Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Cauliflower Rice

  Cauli Rice

  200g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalk, medium or 80g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Water

  Plain, clean water

  2 cup or 473g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Bay leaf

  Spices

  2g

• Thyme

  Fresh

  1 tbsp or 2g

Directions

1. Bring the broth and water to a boil in a stockpot and then add the chicken breast, carrots, celery, bay leaf, salt, and chopped thyme leaves. Lower the heat to a simmer and cover with a lid.
2. While the vegetables and chicken are cooking, heat a skillet over medium heat and add the olive oil. When the oil is hot add the riced cauliflower, ground turmeric, and salt to taste. Cook for about 10 minutes, stirring occasionally.
3. Once the vegetables are tender and the chicken is cooked through, remove the chicken from the stockpot and shred it with a fork. Add the shredded chicken and turmeric cauliflower rice to the stockpot. Season with salt to taste and enjoy.