Chicken and "Rice" Soup

With fall comes crisp weather and soup season! I LOVE making a huge batch of homemade soup. Soup is hearty and comforting and it warms your soul. In this recipe we swap brown rice or quinoa with organic cauli-rice. Extra veggies!!! And I promise, you won't even miss the rice. (But if you do, feel free to swap the cauli-rice out for 1c brown rice or quinoa.)

Chicken and "Rice" Soup 

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 2 chicken breasts, cooked and shredded
• 3-4 large carrots, thinly sliced
• 3-4 stalks of celery, thinly sliced 
• 1 large onion, diced 
• 2 32oz cartons low-sodium, chicken broth 
• 1 bag frozen cauli-rice
• salt, pepper, and Italian seasoning to taste

Instructions

• Thinly slice carrots and celery
  
• Dice onion
• Heat a large pot and 1 Tbsp EVOO over medium-high heat 
• Add garlic and diced vegetables, cook until soft, stirring occasionally (about 5-10 minutes) 
• Season with salt (minimal), pepper, and Italian Seasoning
  
• Add chicken broth, cooked chicken breast, and cauli-rice, bring to a boil
• Reduce heat and simmer for 15 minutes
• Taste and add seasoning if desired 
• Dish and Serve
  
• Keep leftovers refrigerated for up to 5 days

This is our go-to recipe. It's as delicious to eat as simple as it is to make. Enjoy and stay warm!