Chicken Cauliflower Rice Soup Food

CHICKEN & CAULIFLOWER RICE SOUP

Steps:

• Place chicken in a large pot. Add all remaining ingredients except cauliflower. Gently stir. Bring to a boil.
• Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
• Once boiling, reduce to a simmer. Stirring occasionally, cook for 6 minutes.
• Add riced cauliflower. Continue to cook and stir occasionally until veggies have softened and chicken is fully cooked, about 6 more minutes.
• Remove and discard bay leaves. Transfer chicken to a large bowl, and shred with two forks.
• Return chicken to the pot, and mix well.

CHICKEN CAULIFLOWER RICE SOUP

Steps:

• In a large soup pot, heat oil over medium-high heat. Cook onion, carrots, and celery for 3-4 minutes
• Add garlic, parsley, and thyme and cook for 1 minute.
• Add salt, pepper, broth, and chicken. Stir and bring to a boil over medium-high heat.
• Reduce heat to a simmer, cover, and cook for 15 minutes or until chicken is cooked.
• Remove chicken from pot and shred. Add back to the pot with heavy cream and cauliflower rice.
• Cook for 1 minute and serve.

CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
• Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
• Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
• Garnish with basil and cilantro.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "

Steps:

• In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
• Blend in blender or hand immersion blender.
• Add chicken and rice to heat.
• Season to taste with salt a pepper. Garnish with scallions.
• For vegan omit the chicken.