It's Soup Season; the Most Basic, Healthy, Easy to Prepare Chicken Soup!

I’ve been making this on Sunday’s and freezing it in glass containers to have throughout the week, a lifesaver when you are wanting to stick to your eating regimen and don’t always feel like cooking something. Gluten/grain free (thanks to my favorite @kaizenfoodco pasta which is high in protein, low in carbs), and dairy free; a delicious anti-inflammatory meal option, takes minutes to prepare. Make some!

Ingredients: Use organic!

48 ounces chicken broth

3 chicken breasts

2-3 large carrots, sliced into half moons

4 stalks celery, sliced

1 small yellow onion, diced

1 10 ounce bag riced cauliflower

1/2 box @kaizenfoodco fusilli pasta, cooked and rinsed

Garlic or garlic granules

Salt

Pepper

Dried thyme

Olive oil

Preheat oven to 400 degrees. Season chicken breasts with salt, pepper, garlic, and a drizzle of olive oil and cook for 20 minutes or until cooked through. Wash and cut vegetables. In a large pot saute onion in a tablespoon of olive oil until lightly browned, add in carrots, and celery and season with salt, pepper, garlic, and thyme, saute for several minutes until slightly softened and browned. Pour in broth and simmer until carrots are tender, add cauliflower rice and simmer for a few more minutes. Dice chicken and add to soup along with cooked fusilli. This keeps in the refrigerator for several days or freeze as I do to keep histamine levels low. Add more vegetables and seasonings as you wish, you really can’t mess this one up!