Ingredients
RECIPE:
3 -4 chicken cutlets (I use dark)
1/2 cup flour
3 tbsp oil
1 large onion, diced
2 large carrots, diced
3 stalks celery, diced
2 tsp garlic powder (can also use 1 clove, minced )
2 tsp. Onion powder
1 Tbsp. Dried parsley
Pinch of ginger powder
1.5 tsp black pepper (I like it peppery you can cut this down)
Salt to taste
1 bag @pardesfarms cauliflower florets
4.5 cups chicken broth (you just want to come 3/4 of the way almost covering everything in the pot)
Instructions
Dredge your chicken cutlets in flour, coating them well on both sides. In a pot, heat your oil and pan fry your cutlets on both sides till you get a nice crust. About 2-3 minutes each side
Remove from pot and set aside.
In same pot, add the diced veggies and mix well. Then add all the spices and mix well and let cook for a few minutes .
Then add the frozen cauliflower, and mix with the cooked veggies and let everything cook for another few minutes. #
Then add the chicken back in to the pot. Pour the broth over everything and cover the pot.
Let the soup simmer (slow rolling boil) for about 45 minutes.
Remove chicken and set aside. Then pure soup till creamy.
Shred the chicken and add back to soup.
Season with salt and pepper if needed and SERVE!