Chicken Cauliflower Soup

I wanted to try to make a chicken noodle soup, but I am watching carbs so I decided to substitute cauliflower! It turned out great! It's only 300 calories for a large bowl.

Here are the ingredients and nutritional info:



Instructions:

1. Prepare veggies.
   • Cut cauliflower into bite-sized chunks. Peel carrot and slice into 1/4" pieces. - set aside together
   • Peel and mince garlic. Peel and dice onion. Dice celery stalks. - set aside together
2. Dice chicken breast into bite-sized chunks and remove extra skin/cartilage.
3. Season chicken with pepper, tumeric, garlic powder, rosemary, oregano, and thyme.
4. Heat olive oil in a large pot over medium heat.
5. Cook chicken in olive oil until brown. Toss occasionally for even cooking. (about 8-10 minutes)
6. Remove chicken from pot when cooked and set aside.
7. Lower heat to medium-low and add onion, celery, and garlic to pot.
8. Cook until translucent (about 15 minutes)
9. Add chicken stock, carrots, and cauliflower and bring to a simmer (medium-high heat).
10. Add remaining spices. (this is where you will season to your taste)
11. Simmer for 20 minutes or until vegetables are tender to your taste (some people like crunchier, some people like less firm).
12. Serve! (don't forget to remove the bay leaves, biting into those is not fun)

Here's the finished product!: