Have you ever looked in your fridge and searched your cupboards only to realize there’s not quite enough of anything to make dinner? It can easily be a freak out moment when you live 30 minutes from town and have 3 kids to feed.
This soup was created on a night when we were low on groceries and it was too stormy to leave the house. I had to get creative. I started with grilling some chicken, and purging our fridge for whatever veggies we had left. I also had some brown rice so I cooked it up and threw it in.
** I’ve since made this soup without rice and it tastes great either way. If you don’t eat rice, just omit it in this recipe, or better yet use cauliflower rice by putting your diced cauliflower through the blender on pulse for a minute or two!
I used my homemade turkey stock that I had canned 6 months ago. You can use any stock or broth, but look at the sodium levels if you’re buying it from a store. Some broths have way too much sodium added.
I keep frozen garlic granules from Trader Joe’s on hand just in case I ever run out of garlic, which is exactly what happened the night this soup was invented. We go through a lot of garlic in our house. You know, because of vampires.
I added some seasoning, put it all together and voila! Dinner is served. The soup turned out so well that I’ve made it 3 times since for various guests and meetings.
A simple salad or sweet potato side dish pairs well with this soup.
Hint: If you like big flavor, leave the seasonings for the last 15 minutes. Seasonings can become bland when used in recipes that simmer for a long time, or say a crock pot recipe. So do all of the foot work by cooking your meat, adding your veggies and broth, then simmer until they are soft. Add the seasonings in at the very last 15 minutes. You’ll really notice the kick of flavor!!
Serving Size: 1 of 8 servings, about 2 cups of soup
Calories per serving: 180.7
Fat per serving: 5.264 g
Saturated fat per serving: 1.247 g
Carbs per serving: 11.6 g
Protein per serving: 23.3 g
Fiber per serving: 2.634 g
Sugar per serving: 4.082 g
Sodium per serving: 468 mg
Cholesterol per serving: 45.2 mg
Don't worry too much about the veggies in this recipe. I've tried leeks and parsnips as options and they've worked great too! If you sub a veggie out, make sure you add in the equivalent measurement of a different veggie. For example, you could sub the 4 carrots for 4 parsnips.
Also, my husband loves to add a little hot sauce to his soup, so you could try that too if you need more heat.
4-5 chicken breasts, defrosted
1/2 head cauliflower
2 crushed garlic capsules from Trader Joe's or 6 cloves of garlic, minced
4 15 oz. cans of chicken broth or 2 24 oz. mason jars of homemade broth/stock
Grill the chicken breasts 5-7 minutes on each side on medium/high heat. Use the 1/2 tsp garlic salt to slightly season the chicken as it cooks.
Dice all of your veggies and set aside in a bowl.
Using a dutch oven pot or crock pot, place the veggies and broth in the pot. Turn the heat on high. Carefully dice up the cooked chicken without burning your fingers (I can't even tell you how many times I've done this).
Add in the chicken and rice (rice is optional).
If using the dutch oven, bring the soup to a rolling boil. Then reduce to simmer for 1 hour.
If using a crock pot, you can cook the soup on high for 3 hours or on low for 6-8 hours.
In the last 15 minutes of your cooking time, add in the garlic, salt, pepper and cayenne. This will bring an intensity of flavor to the soup as opposed to adding all of the seasonings before it simmers.
Once the seasonings have had a chance to heat up, your soup is ready!