“Hearty” Chicken & Cauliflower Crumble Soup!

Chicken Cauliflower Soup

 

If you know me, you know that I am OBSESSED with all things fall! If I could eat all fall foods, decorate my house with pumpkins & leaves, & eat all pumpkin everything all year long, I totally would. There’s just something about fall that makes me super happy. <3

This soup is something I threw together last night & we LOVED IT!!! It was very simple to make & minimal ingredients, so I truly believe anyone can make it. I wouldn’t even call it a “recipe” because it’s just great quality ingredients in one soup!  I posted a picture of it on social media & so many of you were asking for the recipe, so I decided to put something on here for you all.

I want to preface this by saying that you do NOT have to use all or any organic products if you don’t want to. I did use organic chicken breast, organic chicken broth, & mostly organic veggies (minus the crumbles & the onions), but it is not necessary at all. It is just what I had at the time. I also feel that you can add ANY veggies that you want & it would probably make it even better! I do feel like the Green Giant Fresh cauliflower crumbles are a must in this, as they gave it a little rice and/or potato vibe to me without all of the carbs. I also think that they have to be those particular crumbles to get the same result I had, but you can feel free to use any type of cauliflower you want. The only thing is, I think the smaller the piece of the cauliflower, the “mushier” it may be & the bigger the cauliflower, the more it actually resembles cauliflower & that wasn’t what I was going for. Hope that makes sense! If you try it another way beside the GGF crumbles, let me know how it turns out!

Ingredients:

2lbs (organic) Fresh Chicken Breast
1 bag of Green Giant Fresh Cauliflower Crumbles (or one head of cauliflower)
8 cups of Low Sodium Organic Chicken Broth (check your ingredients! Also, if you prefer to make your own broth, which is what I usually do if I have the time, you can do that too! It’s even better with homemade broth)
1 Small Onion, diced
3 Stalks of Celery, sliced
3 Carrot Sticks, sliced
2 Cloves of Garlic, minced (or any type of minced garlic you have)
2 Tbsp. Extra Virgin Olive Oil (or coconut oil or ghee)
1 Tbsp. Thyme
1 Tsp. Garlic Powder
2 Bay Leaves
1 Tbsp. Flavor God Garlic Lovers (optional; if you don’t use this, use 1 tbsp. of garlic powder)
Salt & Pepper to taste

Directions:

1) Place chicken breast in a crock pot with a little salt & pepper & a tiny bit of water & cook on high for 2-3 hours or low for 4-5 hours or until thoroughly cooked. Once it is fully cooked, use a hand mixer (this is the easiest way!!) or 2 forks to shred your chicken.
2) Chop/dice/slice all of your veggies & garlic up. In a large pot, add olive oil & all veggies/garlic & let saute for 5-10 minutes until softened.
3) Add the broth & all seasonings to the veggies & let simmer for about 20 minutes, stirring occasionally.
4) Add the shredded chicken to the pot, add a little more salt & pepper to taste, & let simmer for another 10-20 minutes, stirring occasionally.
5) Add any extra seasonings as you see fit & ENJOY! Serve immediately, but know that it is just as good heated up! :)

 

HealthiER Creamy Chicken & Wild Rice Soup! :)

Hi guys!!! I wanted to share this awesome recipe with you that I made for my family tonight! It’s a healthier version of creamy chicken & wild rice soup! It’s roughly 250 calories per 1 1/4 cups and it is DELISH!!! Let me know how you like it if you try it!Image5 cups low sodium chicken broth
2 cups fat free half and half
3 cooked & shredded chicken breasts (to cook/shred I boil them for 10-15 minutes and shred with 2 forks!)
1 cup diced onions
1 cup chopped celery
1 cup chopped carrots
(I like to bulk it up with more veggies…it originally called for 1/2 cup of each..up to you!)
1/2 cup all purpose flour (the not so healthy part of this recipe…but it’s minimal)
2/3 cups uncooked wild rice (You can also use the instant kind like Uncle Ben’s to save a LOT of time! Long grain & wild rice by Uncle Ben’s works great.)
1 tbsp. olive oil
1 tbsp. minced garlic
1 tsp. black pepper
1/2 tsp. basil
1/2 tsp. thyme

1) Cook rice according to package directions.

2) In a large saucepan, cook olive oil, onions, celery, carrots, and garlic for 3-4 minutes or until the veggies are tender. Stir in the broth, pepper, basil, and thyme and let it simmer for 5 minutes.

3) Add shredded chicken & drained rice into the broth. Simmer for 10 minutes.

4) In a small bowl, mix half and half & flour together until smooth. Gradually stir the cream mixture into the soup.

5) Cook & stir for 5-8 minutes or until it thickens up. (I always like to let it simmer for a little while too so it gets to the right consistency!)

If you want to add more spices to it or add salt, do so as desired!

ENJOY! :)