Things have been a little quiet over here for the past week on butter+blush. My family has had such a fun week with Halloween, my girls’ 3rd birthday, a friend visiting, a big grilling party at our house, a night out to celebrate my 30th coming up and then Monday night, I started feeling sick. Womp, womp. Too much fun and too many late nights and my body said NOPE. I guess this is what being 30 is like. So here I am nursing myself back to health with hot tea and *ding, ding, ding* this chicken soup!
This is one of my favorite soups ever. It’s creamy, hearty and full of flavor, but it’s a little on the indulgent side for my current lifestyle. I decided to use that recipe as a spring board to create a soup that doesn’t pack the high carb and fat content and I’m really pleased with how this turned out. If you find yourself feeling like junk, then I highly recommend whipping this up. Or even if you don’t feel like junk and you want something full of veggies and flavor, then that’s a good reason too. If you’re dairy-free, I think substituting a milk alternative would be just fine, but you could also leave the dairy out all together and adjust the seasoning a bit so it’s not too salty.
Ingredients:
2 TBS avocado oil
2 TBS butter
3 carrots, chopped
3 stalks of celery, chopped
1/2 head of cauliflower, chopped
1/2 large onion, chopped
3 cups cooked chicken*
1 1/2 TBS chicken powder
32 oz chicken broth
1.5 TBS Herbs de Provence
1/4 tsp pepper
1/4 tsp garlic powder
2 bay leaves
1 TBS parsley
1.5 cups whole milk, half and half or heavy whipping cream
1) Heat the butter and oil over medium high heat. Add the veggies and cook, stirring often, until crisp tender.
2) Add the rest of the ingredients, crank the heat up to high and bring to a boil.
3) Reduce heat to low and simmer 20 min.
4) Taste and adjust seasoning and add salt if necessary.
5) Cozy up and enjoy!
*You could use rotisserie chicken or leftover baked, grilled or boiled chicken. Chopped or shredded is fine.
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