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Garlicky Chicken Soup

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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.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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