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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 Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Adjust your seasonings accordingly and enjoy!