February 1, 2018 Edition

Chicken Soup with Riced Cauliflower


Recipe courtesy of Mark Nicholas Recipe courtesy of Mark Nicholas 2-3 pounds boneless, skinless chicken thighs,
cut into bite-sized pieces
1 large onion, chopped
1 Tbsp. olive oil
2-3 quarts chicken broth
1 cup or 1 can each canned or fresh veggies such as
green peas, green beans, carrots, yellow squash,
cabbage or broccoli
2-3 cups raw riced cauliflower
1 cup fresh sliced mushrooms
1/4 cup chopped jalapenos, drained
Sea salt or kosher salt and fresh-ground black pepper, to taste
1 tsp. Creole seasoning

Like most good soups, this one is adaptable, according to your personal taste and what ingredients you happen to have on hand. Use what you like and ignore what you would prefer not to include.

It is low in fat, low in carbs and calories and packed with vitamins.

The riced cauliflower gives it an interesting texture without any overpowering flavor you may have thought you wouldn’t like and is an excellent substitute for rice. Most groceries have the riced cauliflower packaged in the fresh foods section, but you can prepare your own, if you like, by just chopping it in very, very small pieces.

If you favor a “bland” soup, rely on salt and pepper for whatever little bit of “kick” you need, eliminating the Creole seasoning and the jalapenos. But if you want it to wake up your taste buds, be sure and put those ingredients in.

Keep in mind that this makes a large amount of soup, so you need either a Dutch oven or a soup pot to make it and either plastic containers for leftovers or a large crowd for dinner.

The really good news is, the flavors blend wonderfully in your refrigerator or freezer and will come through a bit stronger the second time around.

Directions:

Lightly brown and season chicken pieces and onion in olive oil in a Dutch oven or soup pot, then pour in half of the broth.

Add “firm” raw veggies first and cook until tender in covered pot. Cabbage and squash can go in a bit later.

Finally, gently stir in the drained and rinsed canned veggies and the riced cauliflower, mushrooms and jalapenos.

Add broth as needed.

Sprinkle in seasonings, reduce heat and allow to steep.

2018-02-01 / Features

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