Ridiculously easy and out-of-this-world delicious! The chicken adds amazing flavor to this simple yet satisfying soup.

Directions

Prepare the Soup

1. In a large, heavy-bottomed pot, sauté onions over medium heat until soft and golden.

2. Add celery and continue to sauté, stirring occasionally.

3. Place chicken in pot and cover with water. Add salt and bring to a boil. Lower heat and allow to simmer for two hours.

4. Remove chicken from pot and set aside to cool. Blend soup with an immersion blender until smooth.

5. Stir in riced cauliflower until heated through.

6. Debone cooked chicken and shred with a fork. Reserve for the chicken sandwich recipe.

Notes:

This soup is great for freezing. Just defrost it and reheat it when ready to use. You can freeze the deboned chicken separately and reheat for the chicken sandwiches.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

Recipe tags

Cauliflower Cauliflower rice Celery Chicken Chicken bottoms Dark chicken Faigy grossman Flavorful Gluten free Healthy Keto kosher Kosher for passover Onions Paleo Pesach Riced cauliflower Rich Rich flavor Soup