I had a hankering for soup today. Brad isn’t a big fan of soup, so I don’t make soup very much but today I made soup and he is going to like it, darn it.
Honestly, I used what I had in the kitchen and just threw it together. Follow my recipe or not, but I assure you if you have some broth you can make just about any soup and every time I bet you are delighted at how it turns out.
Chicken + Cauliflower Rice Soup
1 pound chicken tenderloins
2 tablespoons of olive oil
4 stalks of celery
2 – 10 oz bags of cauliflower rice
32 ounces of bonebroth. I like barebones bonebroth
1/2 cup of nutpods (or heavy cream, coconut milk, your preference)
1 teaspoon of sage
1 teaspoon of basil
2 tablespoons black pepper
1 – 2 tablespoons of salt
1 teaspoon red pepper
1 teaspoon garlic
With kitchen shears, dice your chicken into small pieces and add to a large baking pot and two tablespoons of oil. Dice your carrot and celery and begin cooking until the chicken is cooked thoroughly. Add your spices and cauliflower rice and cook until the water (from the rice) is cooked out. Add your bonebroth and cook over medium heat until boiling. Turn your soup to low and let simmer for 30 minutes or so.
I think the key to a good soup is black pepper, so I was way more generous with the black pepper. You might want to do that too.
Make your own version, mix it up! Whatever you do, enjoy.
P.S. My nutpods code is DAILYKETOSIS and it will save you 15% off your nutpods!