I love each season equally. I really do, even winter! Mostly, I look forward to cooking, baking and (most importantly!) consuming the yummy food that comes with the changing weather! I particularly enjoy cooking soup, which is such wonderful cold and snowy day dish. And the leftovers seem to taste better the next day! Here is a recipe for my all time favorite soup; not only is it low carb but full of veggies and protein!
Creamy Chicken and Riced Cauliflower Soup
Prep and Cook Time: 35 min Total: 40 min
•5 bacon slices, chopped OR pre-chopped bacon bits to cover bottom of pot
•1 cup chopped onion
•1 cup thinly sliced carrot
•1 tablespoon of fresh or dried thyme leaves
•8 oz. sliced mushrooms (I used baby bellas but cremini are great too)
•4 garlic cloves, minced
•4 cups unsalted, organic chicken stock
•1 cup water
•4 cups chopped kale
•1 tsp kosher salt
•1 tsp black pepper
•12 oz shredded, skinless, boneless rotisserie chicken breast (or about 1 1/2 cups)
•12 oz precooked riced cauliflower (I used and cooked a frozen bag from Costco)
•1 cup half-and-half
•1/3 cup almond flour
Heat a Dutch Oven or soup pot over medium high heat. Add bacon; cook 5 minutes or until crisp. Remove the bacon, reserving 1 tablespoon of drippings.
Add onion and carrot to drippings in pan, sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and water, bring to a boil.
Reduce heat again, and let simmer 7 minutes or until vegetables are tender. Add kale, salt and pepper, cook 5 minutes. Stir in chicken and riced cauliflower.
Combine half-and-half and almond flour in bowl, stirring with a whisk. Stir into soup.
Top with reserved bacon bits and shredded cheese if desired. Enjoy!
*The sodium looks scary and can be reduced by eliminating the bacon, but this Iowa girl loves it, and the crunch it gives the soup!