Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 4 stalks celery (diced)
  • 1 onion (diced)
  • 5 carrots (sliced)
  • 2 cups cauliflower (chopped)
  • 1 ½ pounds boneless skinless chicken breasts (cooked and cubed)
  • 6 cups chicken stock (low sodium)
  • 1 ½ cups half and half
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • pinch cayenne pepper

Instruction

  • In a large stock pot, heat olive oil over medium heat.
  • Add garlic, celery, onion, carrots, and cauliflower. Saute until vegetables are soft, about 5-6 minutes.
  • Add in cooked chicken, chicken stock, half and half, thyme, rosemary, salt, pepper, and cayenne pepper.
  • Bring to a simmer, then lower stove top temperature to medium-low. Simmer until the liquid is reduced to your preference (anywhere from 10-25 minutes).
  • If it's too thick, you can add more chicken stock.