Creamy Chicken and "Rice" Soup
Ingredients
- 3 bacon slices, chopped
- ½ cup chopped onion
- 1 carrot, sliced
- 1 stalk celery, sliced
- ½ (8-oz) pkg sliced cremini mushrooms
- 1 Tbsp minced garlic
- 1 Tbsp chopped fresh thyme, divided
- 2 cups low-sodium chicken broth
- ½ (12-oz) pkg frozen riced cauliflower
- 2 cups chopped kale
- ½ cup heavy cream
- ½ cup 2% milk
- 1 cup shredded rotisserie chicken
- ½ tsp kosher salt
- ½ tsp pepper
- ⅓ cup shredded Cheddar cheese
Instructions
- Cook bacon in large Dutch oven 4 minutes over medium-high heat. Remove bacon from pan, reserving drippings in pan. Sauté onion, carrot, celery, mushrooms, garlic, and ½ 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 ½ Tbsp thyme.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
411
|
411
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 27 | 27 |
| Carb (g) | 14 | 14 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 810 | 810 |
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