Ingredients
Units
Scale
- 1 cup raw, riced cauliflower (Trader Joe’s is my favorite)
- 2 large cloves garlic, minced
- 1 tablespoon shallot, finely minced
- 2/3 cup carrots, chopped
- 1 cup celery, diced
- 2 Tbsp. butter
- 6 cups chicken broth
- 1/2 tsp. salt, or to taste
- 1/2 tsp. pepper, or to taste
- 3 cups cubed, cooked chicken breast
- 1 cup broccoli, cut into small florets
- 1/2 cup wild rice, cooked (not raw)
- 1/2 cup flour
- 1 cup low fat milk (1%)
- 1 cup chopped mushrooms (optional)
Instructions
- In a large saucepan cook garlic and shallot in butter over low heat until softened but not yet brown.
- Add cauliflower, carrot, and celery and cook for about 2 minutes.
- Pour in chicken broth and add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Add broccoli and wild rice. Cook about 5 minutes more until broccoli is tender.
- Put the flour into a small bowl. Whisk in the milk a little at a time until smooth. Don’t add it all at once or it will be lumpy. Stir into the soup, and bring it back to a boil. Cook 2 minutes or until thickened.
- Add the cooked chicken and heat through. Serve.
Notes
I really like Trader Joe’s brand of riced cauliflower. It has a much finer texture than other brands without any big chunks of the stem included.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 and 1/4 cup
- Calories: 215
- Sugar: 3.9 g
- Sodium: 770.8 mg
- Fat: 5.9 g
- Carbohydrates: 16.5 g
- Fiber: 1.7 g
- Protein: 23.6 g
- Cholesterol: 74 mg