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INSTANT CHICKEN SOUP
1/4 head cauliflower
1 quart, or two 14 oz. cans chicken broth
10-12 ounces boneless, skinless chicken breast
1 stalk celery
1 medium carrot
1/4 medium onion
1 TBS. butter
1 1/2 tsp poultry seasoning
Salt and Pepper to taste
Run cauliflower thru shredding blade of food processor. Put in microwave
bowl, add TBS of water, cover and micro on High for 5 minutes.
Pour broth into large saucepan over high heat. Dice chicken breast into
small bits, about 1/2 " cubes, add to pot.
Take shredding disc out and change to the slicing blade, put celery, carrot
and onion thru, cut into big hunks. Pulse to chop to a medium-fine
consistency.
Melt butter in med-size heavy skillet over medium high heat, add vegs and
poultry seasoning, Saute, stirring.
When mirco 'dings' pull cauliflower out and add to the soup. Add other
beggies straight from the skillet, or soften them by dipping them into the
hot pot you cooked the cauliflower in , add TBS of broth, micro for 4 mins.
on High then add to soup.
Yield 3-4 servings. For 3 servings each will have 6 grams of carbs, 1 gram
of fiber, 28 grams of protein.
from the new book by Dana Carpender, 15~Minute
Low~Carb Recipes
Thanks for sharing, Beemie!
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