Creamy Chicken and "Rice" Soup
Ingredients
- 6 bacon slices, chopped
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 (8-oz) pkg sliced cremini mushrooms
- 2 Tbsp minced garlic
- 2 Tbsp chopped fresh thyme, divided
- 1 (32-oz) carton low-sodium chicken broth
- 1 (12-oz) pkg frozen riced cauliflower
- 4 cups chopped kale
- 1 cup heavy cream
- 1 cup 2% milk
- 2 cups shredded rotisserie chicken
- ¾ tsp kosher salt
- ¾ tsp pepper
- ¾ cup shredded Cheddar cheese
Instructions
- Cook bacon in large Dutch oven 4 minutes over medium-high heat. Remove bacon from pan, reserving drippings. Sauté onion, carrots, celery, mushrooms, garlic, and 1 Tbsp thyme in drippings until tender.
- Stir in broth, cauliflower, kale, cream, milk, chicken, salt, and pepper. Bring to boil; reduce heat and simmer 10 minutes or until thickened.
- Top servings with bacon, cheese, and 1 Tbsp thyme.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
415
|
415
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 27 | 27 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 743 | 743 |
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