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Lemon Chicken Soup with Cauliflower Rice

Elite Training Facility
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Course Soup
Servings 4
Calories 254 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 1 tsp dried oregano
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 cup cauliflower grated
  • 1 1/2 cup cooked chicken
  • 1/3 cup fresh lemon juice
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Instructions
 

  • In a large soup pot warm the olive oil on a medium heat.
  • Once warm, add the diced onion and sauté for about 3 minutes.
  • Add the celery and garlic and sauté another 2-3 minutes or until the onions and soft and translucent.
  • Add the carrots and oregano and stir 1 minute.
  • Gently whisk in the chicken stock, bay leaves, and cauliflower.
  • Bring the soup to a boil and then reduce the temperature until it turns into a simmer.
  • Add the chicken and let simmer for 10 minutes.
  • Stir in the lemon juice and fresh herbs.
  • Season with salt and pepper to taste, and serve.

Nutrition

Calories: 254kcalCarbohydrates: 8gProtein: 32gFat: 9g
Keyword cauliflower rice recipe, chicken soup recipe, vegetable soup recipe, vegetables for soup
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