Chicken and Mushroom Cauliflower ‘Rice’ Soup

by

This soup is warm and hearty. It’s perfect on a cool crisp fall day or a chilly winter one. Adding the cauliflower and mushrooms in both pureed form, and in larger pieces, this soup is filling and textured. I promise you won’t even miss the rice!

Chicken and Mushroom Cauliflower ‘Rice’ Soup

Serves 6
Prep: 20 min
Cooking: 25 min
Total: 45 min 
Intermediate

Ingredients: 

1 Head of cauliflower, riced

1 Head of cauliflower, cut up in small florets 

2 Stalks of celery, small dice

1 Lb. Baby Bella or Cremini mushrooms, sliced 

4 Cloves of garlic, minced 

2 Shallots, minced and divided 

4 Quarts of chicken stock  

2 Chicken breasts, baked, diced and cooled

2 Tbsp. thyme, picked 

Olive oil 

Salt, TT

Black pepper, TT 

Method Of Prep: 

  1. Preheat the oven to 425°F.
  2. Take chicken breast and coat in olive oil drizzle. Season both sides with salt and pepper.
  3. Bake chicken on a sheet tray for 15-20 minutes, or until internal temperature reaches 165°F.
  4. Take one head of cauliflower and bake on a sheet tray, drizzled in olive oil and seasoned.
  5. While the chicken and cauliflower are in the oven, heat a large stock pot on medium-high heat.
  6. Add olive oil, celery, and shallots. Occasionally stir until shallots start to soften.
  7. Add the head of cauliflower cut up into florets and chicken stock until florets are covered.
  8. Bring up heat so that it will boil.
  9. Boil for 12-15 minutes, or until cauliflower is tender when stabbed by a fork.
  10. While boiling the soup, heat up a medium sauté pan with some olive oil in the bottom.
  11. Add garlic and sliced mushrooms. Sauté  until soft and cooked.
  12. Add thyme to mushroom mix. Set this aside in two equal portions.
  13. Add one mushroom portion to the cooked soup and blend with an immersion blender until smooth.
  14. Take baked cauliflower and process lightly in a food processor until it looks like ‘rice’.
  15. Dice up baked chicken.
  16. Add sautéed mushrooms, cauliflower rice, and chicken to soup.
  17. Season to taste with salt and fresh ground black pepper. Top off with thinly sliced green onion and a drizzle of olive oil. 

                

Nutrition Facts: 
Calories-326
Carbs-17.7 g
Protein- 39.4 g
Fat- 20.7 g