Here is a healthy and delicious soup that your whole family will enjoy.
2 1/2 pounds boneless skinless chicken breasts
8 tablespoons butter
1/4 cup celery, chopped
1/2 cup onion, chopped
4 garlic cloves, minced
2 12 ounce packages Steamed Cauliflower Rice
1 tablespoon parsley
2 teaspoons poultry seasoning
3/4 teaspoon rosemary
1 teaspoon salt
3/4 teaspoon pepper
4 ounces cream cheese
4 3/4 cup chicken broth
1 1/2 cups heavy cream
1/3 cup cheddar cheese
Place boneless skinless chicken breasts in a slow cooker and cover with water or chicken broth and salt and pepper. Cook on high for 3 hours or low for six hours.
Shred the cooked chicken and set it aside.
In a tall stockpot, melt butter, add the onions, garlic, and celery and saute on medium heat until they become translucent.
Meanwhile, pop the riced cauliflower steam bags in the microwave following directions on the package.
Add the riced cauliflower and all of the spices to the veggies and saute for 7 minutes on medium heat, stirring so that all of the spices and veggies get mixed in.
Add the cream cheese and stir until melted.
Add the shredded chicken, chicken broth, and heavy cream, then bring to a boil.
Once it comes to a boil, turn down the heat to low and simmer for 15 minutes with the lid off.
Add ⅓ cup shredded cheese and enjoy!
Thank you to Kasey Trenum for this delicious recipe!