Tuesday, October 1, 2019

Creamy Cauliflower Chicken Soup

I was so weary one night, trying to figure out what to make for dinner. When your family has multiple food sensitivities it is hard to come up with new and exciting things. It is hard to be motivated to come up with new and exciting things too. Especially when you deal with fatigue yourself and health issues.

While thinking of something I could do with ingredients on hand as I started pulling stuff out of the fridge and freezer, it occurred to me that if our Lord had the chance to make his own mother, he HAD to have blessed her with some mad cooking skills. You know he did. And The Holy Family was poor, so she had to make do with what she had. I whispered a prayer in desperation "Mary, please help me make something we will enjoy." I started throwing stuff in a pot, adding spices here and there. And quite honestly, was amazed at the resulting taste. Ever since then, I have asked Mary to "help me" in the kitchen. But this soup is also known to me as "Mary's Soup". The only dairy in it is butter, and it is gluten free, grain free, and low carb.


2.5 packages frozen chopped onions
a whole bunch of celery, diced
4 cups of chopped carrots
4 12 oz. pckgs. frozen cauliflower
10 garlic cloves, chopped
4 qts. broth
2 sticks of butter
1 large package of chicken breasts (4.5 lbs)
1 Tb. sea salt
1 tsp. pepper
1 Tb. garlic and onion powder
1 Tb. ground thyme


1. Saute onions in a little butter in a large soup pot. Add all chopped veggies (except cauliflower), add enough broth to cover vegetables. Save the rest. cover and cook until boiling. 
2. In the meantime, boil or steam your cauliflower. Drain and rinse. 
3. You can cook your chicken different ways. I have sautéed them in a pan and cut them up into chunks, which is time consuming and labor intensive but tasty as it leaves a nice brown crust on the pieces. Recently I cut up breasts into chunks with scissors, dropped them in a separate boiling pot of salt water, and boiled the pieces for about 10 minutes, check for any pink, then drain and add at the end. 
4. This is your "cauliflower cream" part. You are going to take half of the cauliflower, half of the rest of your broth, and cut 1 of your sticks of butter up into pieces. Add all to blender and blend until smooth. Pour into your vegetables. Repeat the process with the rest. 
5. Add your cooked chicken pieces and spices at the end and stir, cover and simmer a little longer for maybe 15 minutes. but don't boil too long as you don't want chicken to overcook.  

God bless your family (and your kitchen) and Enjoy! 

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