Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe appeared in one of our Local Newspapers. However, I made some modifications and added some spices and vegetables. Turned out real good. A nice light soup.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat olive oil over low heat.
  2. Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
  3. Add garlic and cook for 1 minute on medium-high heat.
  4. Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
  5. Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
  6. Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
  7. Adjust seasonings to taste.
  8. Remove bay leaves and discard.
  9. Serve soup hot.
  10. Refrigerate any unused portion.
  11. NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
  12. I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.

Reviews

(8)
Most Helpful

Not what I was looking for, but very nice. Like other reviewers I tossed in a handful of noodles. Reminded me of wonton soup. Thanks for sharing.

Burgundy Damsel August 24, 2010

Excellent soup. I added some noodles and extra broth to compensate. I loved all the veggies.

yogiclarebear August 12, 2009

The flavor is unbeatable. The only thing I did was I added more carrots, celery and min bow tie noodles. Next time I will leave out the noodles and add cauliflower, I always put cauliflower in my chicken soup. I think that even rice would be yummy in this soup. Thanks for another great recipe next week it will be German potato cheese soup!

LB in Middle Georgia January 23, 2009

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