INGREDIENTS:
3 Chicken Breasts
1 Head of Cauliflower
4 Garlic Cloves
2 Celery Stalks
1 Green Bell Pepper
4 Mushrooms
1 Carrot
1 Onion
2 Tomatoes
4 C Bone Broth
1 C Cream
1 T Butter
1 T Apple Cider Vinegar
1/2 T Dried Parsley
1/2 T Dried Rosemary
1/2 T Dried Thyme
Salt
Ground Black Pepper
PREP:
– Cut chicken into small pieces
– Salt and pepper chicken
– Grate cauliflower
– Chop bell pepper
– Dice tomato
– Dice onion
– Chop garlic
– Chop mushroom
– Chop celery, including leaves
– Dice carrot
DIRECTIONS:
1. In a large skillet or stock pot, over medium heat, melt butter. Add chicken and cook through, approximately 7 minutes. Remove chicken and set aside, leaving juices in pan.
2. Add onion and bell pepper to skillet, then sauté about 3 minutes. Add more butter, if needed.
3. Add carrot, celery and garlic. Sauté another 3 minutes.
4. Add mushrooms, cauliflower, tomatoes, broth, parsley, rosemary, thyme, salt, pepper and apple cider vinegar. Mix well and bring to a boil.
5. Add chicken back to pan, mix well, reduce heat, cover and simmer for 2 hours. Stir occasionally.
6. When done, add cream to pan. Mix well.
7. Let soup cool before storing
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