Minutes Prep time: 30
Minutes Total time: 40
Servings: 6
Difficulty: easy
3 tablespoons butter
1 small onion, chopped
2 medium ribs celery, chopped
2 medium carrots, chopped
2 cloves garlic, finely chopped
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups chicken stock
2 cups shredded rotisserie chicken
1 bag (10 oz each) Birds Eye® Savory Herb Riced Cauliflower
1/2 cup Birds Eye® Sweet Garden Peas
1/2 cup heavy (whipping) cream or half and half
2 tablespoons fresh Italian (flat-leaf) parsley
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 54 mg | 5% |
| Carbohydrate | 12 g | 4% |
| Cholesterol | 98 mg | 33% |
| Total Fat | 20 g | 31% |
| Iron | 1 mg | 8% |
| Calories | 291 kcal | 15% |
| Sodium | 1096 mg | 46% |
| Protein | 16 g | 32% |
| Saturated Fat | 10 g | 49% |
| Sugars | 4 g | 0 |
| Vitamin C | 5 mg | 9% |
Melt butter in a 4-quart Dutch oven over medium heat. Add onion, celery, and carrots to pan and cook until vegetables are starting to soften, about 5 minutes.
Stir in garlic, salt, pepper, turmeric, and oregano and cook about a minute. Stir in flour and cook another minute, stirring constantly. Stir in chicken stock and bring to a boil.
Reduce heat to simmer, cover, and cook until vegetables are soft, 10 to 15 minutes. Microwave cauliflower rice according to package directions.
Stir in shredded chicken, cauliflower rice, peas, and cream or half and half and cook until hot, about 5 minutes. Garnish your cauliflower rice soup with parsley, if desired and serve!
Chicken Cauliflower Rice Soup
