Ingredients
- 2 tbsp ghee (or butter)
- 1/2 white onion, diced
- 5 carrots sticks, sliced into coins
- 5 celery sticks, diced
- 4 heaping cups cauliflower, cut into florets
- 2 cloves minced garlic
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups chicken stock
- 1/3 cup Frank’s Red Hot Sauce
- 4 large chicken breasts (about 3 lbs)
- 4 oz cream cheese, softened (can be dairy free)
- optional toppings: blue cheese, green onion, tortilla chips
Instructions
- Prepare all veggies by washing and chopping.
- In a large dutch oven or sauce pot, heat ghee over medium-high heat. Once melted, add onion, carrots, celery, and cauliflower. Let cook about 6-8 minutes or until beginning to soften.Â
- Add in garlic. Then add in spices: parsley, garlic powder, onion powder, dried dill, salt and pepper. Mix until well combined.
- Pour in chicken stock and hot sauce. Then add 4 chicken breasts and submerge in liquid.Â
- Bring pot to a boil, and once boiling, cook 12 minutes.
- Take chicken out after 12 minutes and set aside. Ladle a little more than half of the soup into a blender (including half of the cauliflower, carrots, celery, and broth) and blend until smooth.
- Pour blended mixture into remaining soup broth.Â
- Add in cream cheese and whisk until melted.
- Cut chicken into small pieces and add back into soup.
- Let simmer for 10 minutes over medium-low heat, then serve.
- Top with green onion, blue cheese, tortilla chips and more hot sauce if desired.
Category: dinner, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free