Garlicky Chicken Soup

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, heat olive oil over low heat.
  • Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
  • Add garlic and cook for 1 minute on medium-high heat.
  • Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
  • Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
  • 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.
  • Adjust seasonings to taste.
  • Remove bay leaves and discard.
  • Serve soup hot.
  • Refrigerate any unused portion.
  • NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
  • I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.
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