My co-worker Leslie sent around a copy of a chicken soup recipe that she often makes. It was titled Leslie’s Soon To Be Famous Chicken Soup. With its classic chicken soup taste and a touch of flavors from her current home state of Texas I think she just might be right. It is soon to be famous. It already is popular in my house and perhaps it will be in yours as well.
LESLIE’S SOON TO BE FAMOUS CHICKEN SOUP
INGREDIENTS:
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1 medium onion, chopped
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1 red bell pepper, chopped
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2 large carrots, chopped or about 15 baby carrots cut in half
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3 stalks celery, chopped
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3 tablespoon vegetable, olive or coconut oil
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2 cloves garlic, minced
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1 – 15 ounce can Rotel tomatoes or diced tomatoes
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8 ounces of riced cauliflower
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1 -2 jalapenos, finely minced
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2 – 32 ounce containers chicken broth
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16 ounces boneless, skinless chicken, diced
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1/2 teaspoon pepper
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2 teaspoons cumin
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1/4 cup minced cilantro
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juice of one lime
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salt to taste
DIRECTIONS:
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In a large pot heat the oil and add onion, celery, carrots and red pepper.
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Cook for approximately 5 minutes. Add garlic and cook for another 2 minutes.
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Add chicken broth, diced chicken breast, potatoes, tomatoes, jalapenos, pepper, cumin and cilantro.
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Cook until the carrots are just starting to become soft.
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Add in riced cauliflower and cook until the potatoes are soft which should be enough time to soften the cauliflower.
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Add in lime juice and salt to taste.
Leslie's Soon To Be Famous Chicken Soup
This makes a huge pot of soup. Be prepared for leftovers. You can substitute cooked chicken for the boneless chicken if desired. If you are using minute rice add it last. I've also added a half of a package of store bought shredded carrots in place of the diced/baby carrots.
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Servings: 10 servings
Calories: 149kcal
Ingredients
- 1 medium onion chopped
- 1 red bell pepper chopped
- 2 large carrots chopped or about 15 baby carrots cut in half
- 3 stalks celery chopped
- 3 tablespoon vegetable olive or coconut oil
- 2 cloves garlic minced
- 1 - 15 ounce can Rotel tomatoes or diced tomatoes
- 8 ounces of riced cauliflower
- 1 -2 jalapenos finely minced
- 2 - 32 ounce containers chicken broth
- 16 ounces boneless skinless chicken, diced
- 1/2 teaspoon pepper
- 2 teaspoons cumin
- 1/4 cup minced cilantro
- juice of one lime
- salt to taste
Instructions
- In a large pot heat the oil and add onion, celery, carrots and red pepper.
- Cook for approximately 5 minutes. Add garlic and cook for another 2 minutes.
- Add chicken broth, diced chicken breast, potatoes, tomatoes, jalapenos, pepper, cumin and cilantro.
- Cook until the potatoes and carrots are just starting to become soft.
- Add in riced cauliflower and cook until the potatoes are soft which should be enough time to soften the cauliflower
- Add in lime juice and salt to taste.
Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 9g | Protein: 16g | Fat: 6g | Sodium: 1068mg | Fiber: 2g
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The original recipe called for rice and potatoes. They can be replaced with riced cauliflower (to replace the rice) and I add in chunks of jicama at times to replace the potato. Don’t forget to add in the additional carbs if you use the jicama (I used it in the picture below).
If you plan on using jicama I would add the peeled, diced pieces at the very beginning of the recipe as this takes longer to soften up. Save the addition of the riced cauliflower until the very end. Once you add it in the smaller size of the cauliflower will allow them to soften quickly.
Looking to add more fat? Top the soup with a bit of sour cream, shredded cheese, diced avocado or sliced olives.
This is amazingly good soup. Give this recipe a try and let me know if you like it. I’ll make sure to tell Leslie that her soup is a hit in other houses as well my own.
Check out some of the other soup recipes that are available: Remake My Plate Soup Recipes.
What a delish take on chicken soup!
Hi Rebecca, It really is quite good. The jalapeno and lime give it a little bit of a kick.