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Lemon Chicken and Cauliflower Rice Soup in Pumpkin Bowl

Lemon Chicken and Cauliflower Rice Soup

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Course Soup

Ingredients
  

  • 6 cups of fresh chicken bone broth or the boxed chicken broth
  • 2 raw chicken breasts
  • 1 frozen bag or fresh riced cauliflower
  • 3 loose carrots peeled and diced
  • 3 stalks of celery sliced
  • 1 yellow or white onion diced
  • 3 chopped garlic cloves
  • Juice of 1 lemon may adjust more or less if needed
  • Lemon pepper seasoning to taste
  • salt to taste
  • chopped fresh mint or a dash of dried mint to taste

Instructions
 

  • In a large saucepan, add the chopped carrots, celery, onions, and garlic with some olive oil, salt and lemon pepper, and sauté until soft about 10-12 min.
  • Then add your broth and chicken breasts and cook for about 15-20 min or until done. Remove the chicken and shred with a fork and add back in the soup along with your riced cauliflower.
  • Add your fresh chopped or dried mint, lemon juice, and some more lemon pepper and salt to taste if needed. Cook for about 5 more min until cauliflower is soft and enjoy.
  • Adjust your seasonings accordingly and enjoy!