Chicken Cauliflower Soup

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filed under Soups

Serving size: 1 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 98 (5% DV)
Fat: 3g (5% DV)
Carbohydrates: 6g (2% DV)
Protein: 11g (23% DV)
Description: Pressure cooker recipe for healthy chicken soup. The grated cauliflower looks and feels like rice.
Tags: "pressure cooker" low-carb chicken soup
Ingredients:  Makes 12 servings (12 cups)

Tip: For nutritional information on all the ingredients in Chicken Cauliflower Soup just click on each ingredient name. Then adjust the serving size for any Chicken Cauliflower Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Get a whole raw chicken from the butcher. Discard all the wrappings and rinse the chicken thoroughly. If it came with neck and giblets, you can throw them in for flavorful broth, but they'll have to be discarded later. You can throw in leftover chicken bones, too.

Place whole raw chicken, breast side up, into pressure cooker.
Add one or two handfuls each of leafy celery tops & chopped carrot.
Add basil, onion, and 4 cups of water.
Cook at high pressure for 5 minutes per pound of chicken.
While you wait, grate cauliflower and slice other vegetables.

After natural release, remove chicken to carving board to cool.
Strain broth and return it to the pressure cooker.
Add raw vegetables.
Optional: add big bones back to the pot and add another 2 cups of water.
Cook at low pressure for 15 minutes.
While you wait, pull the meat off the chicken and dice it.

After natural release, fish out any bones you left in.
Stir the diced meat into the pot of soup.
Makes 10 to 12 cups, or 8 servings.
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Recipe Comments

Made some of this today
December 1, 2012 at 5:00pm

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