Ingredients
- 🍗 2 cups cooked chicken, shredded
- 🥦 1 medium cauliflower, cut into florets
- 🧅 1 small onion, diced
- 🥕 2 carrots, sliced
- 🧄 3 cloves garlic, minced
- 🥬 2 celery stalks, sliced
- 🥣 6 cups chicken broth
- 🫒 2 tbsp olive oil
- 🌿 1 tsp dried thyme
- 🧂 Salt & black pepper, to taste
- 🌱 Fresh parsley, for garnish
Instructions
- 🫒 Heat olive oil in a large pot and sauté the onion, garlic, carrots, and celery for 5 minutes.
- 🥦 Add the cauliflower, chicken broth, thyme, salt, and pepper. Bring to a boil.
- 🔥 Reduce heat and simmer for 15–20 minutes, until the cauliflower is tender.
- 🍗 Stir in the shredded chicken and cook for another 5 minutes.
- 🌱 Garnish with fresh parsley and serve hot.
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 25 minutes
🍽️ Yield: 6 servings
🔥 Calories: ~220 per serving