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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe appeared in one of our Local Newspapers. However, I made some modifications and added some spices and vegetables. Turned out real good. A nice light soup. Ingredients:
4 tablespoons extra virgin olive oil |
1 large onion, chopped very small |
2 large carrots, scrubbed and chopped very small |
3 stalks celery, chopped into small pieces |
2 large bay leaves |
3/4 teaspoon dried thyme |
1/2 teaspoon dried sage |
8 large garlic cloves, finely grated |
8 cups chicken broth or 8 cups vegetable broth |
1/2 teaspoon white pepper |
1/2 teaspoon salt, to taste |
1 cup fresh cauliflower floret |
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes |
Directions:
1. In a large saucepan, heat olive oil over low heat.
2. Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
3. Add garlic and cook for 1 minute on medium-high heat.
4. Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
5. Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
6. Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
7. Adjust seasonings to taste.
8. Remove bay leaves and discard.
9. Serve soup hot.
10. Refrigerate any unused portion.
11. NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
12. I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.
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