Chicken and Vegetable Soup with Cauliflower Rice

Serving Size: 10

This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 30

Recipe Serving Size10

12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
Serve the cauliflower rice with the soup.
Note: When storing, separate cauliflower from the soup.

This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Reheating Instructions

Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.