MAKES: 10 cups (1 cup per serving) · PREP TIME: 20 minutes · COOK TIME: 50 minutes
This is my go-to feel-good soup. As soon as anyone in my house even remotely starts to feel under the weather, I am in the kitchen whipping up a batch. From time to time, I even make a double batch and freeze half so that we always have an emergency stash on hand. While it might not take the cold and flu symptoms away entirely, it sure is comforting and soothing.
INGREDIENTS
• 2 tablespoons avocado oil or olive oil
• 1 small onion, diced (about ½ cup)
• 4 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon ground ginger
• ½ teaspoon turmeric powder
• ½ teaspoon dried basil
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried rosemary leaves
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon ground black pepper
• 1 teaspoon sea salt
• 1½ pounds boneless, skinless chicken breasts or thighs
• 6 cups chicken stock or bone broth (here)
• 4 cups riced cauliflower
• 1 medium red bell pepper, seeded and diced
• 4 ribs celery, sliced
• 6 slices bacon, cooked crisp and crumbled
• Fresh thyme sprigs, for garnish (optional)
DIRECTIONS
1. Heat the oil in a stockpot or Dutch oven over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
2. Add the spices, salt, and chicken to the pot and cook until the chicken is cooked through and browned, about 6 minutes.
3. Deglaze the pan with a splash of the chicken stock and use a rubber spatula to scrape up and mix in any browned bits from the bottom of the pan.
4. Add the cauliflower to the pot and cook for 10 minutes, stirring occasionally, until it is tender.
5. Add the bell pepper, celery, and remaining chicken stock to the pot and bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes to allow the flavors to come together.
6. Remove the bay leaf and mix in the bacon before serving. Garnish with thyme, if desired.
PER SERVING:
CALORIES: 176
FAT: 10.1g
PROTEIN: 17.3g
TOTAL CARBS: 4.6g
FIBER: 1.8g
NET CARBS: 2.7g
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