| Servings | Prep Time | Cook Time |
| 2people | 10minutes | 15minutes |
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 15minutes |
| Recipe Step | |
| Keto Code |
Ingredients
- 2 cups cauliflower rice
- 8 cups low sodium chicken stock
- 1 lb chicken breast boneless skinless
- 4 Green Onions chopped
- 3 stalks celery chopped coarsely, leaves included
- 1 1/2 cup bean sprouts
- 1/2 cup mushrooms
- 1 tsp sea salt
- 1/8 tsp garlic powder to taste
- 1/8 tsp black pepper freshly ground to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Cut green onions.
- Place stock in soup pot. Bring to a boil. Once boiling, add chicken and bring to a boil again.Reduce heat and let simmer while you prepare vegetables.
- Add chopped green onions, mushrooms and celery and cook 10 minutes.
- Add pepper and garlic powder.
- Remove cooked chicken from pot and let cool while soup simmers. Cut chicken into thin strips and return to pot with bean spouts and cauliflower rice. Cook 3 minutes more.
- Add sea salt and stir. Serve immediately.
Recipe Notes
Recipe can be modified for phase 4 by substituting leeks for green onions. 2 leeks, white and light green parts only, washed well and chopped coarsely.
Credit: Recipe inspired by Tosca Reno’s Clean Eating Cookbook
