KETO CHICKEN AND CAULIFLOWER RICE SOUP

 Ingredients

  • 2 1/2 pounds boneless skinless chicken breasts
  • 8 tablespoons butter (1 stick)
  • 1/4 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 garlic cloves, minced
  • 2 12 ounce packages Steamed Cauliflower Rice ( I used Green Giant but feel free to use whatever)
  • 1 tablespoon parsley
  • 2 teaspoons poultry seasoning
  • 3/4 teaspoon rosemary
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 4 ounces cream cheese
  • 4 3/4 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/3 cup cheddar cheese
KETO CHICKEN AND CAULIFLOWER RICE SOUP


Instructions

  • Place boneless skinless chicken breasts in a slow cooker and cover with water or chicken broth and salt and pepper. Cook on high for 3 hours or low for six hours.
  • Shred the cooked chicken and set it aside.
  • In a tall stockpot, melt butter, add the onions, garlic, and celery and saute on medium heat until they become translucent.
  • Meanwhile, pop the riced cauliflower steam bags in the microwave following directions on the package. 
  • Add the riced cauliflower and all of the spices to the veggies and saute for 7 minutes on medium heat, stirring so that all of the spices and veggies get mixed in. 
  • Add the cream cheese and stir until melted. 
  • Add the shredded chicken, chicken broth, and heavy cream, then bring to a boil. 
  • Once it comes to a boil, turn down the heat to low and simmer for 15 minutes with the lid off. 
  • Add ⅓ cup shredded cheese
  • Enjoy!

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