Creamy Chicken Soup with Cauliflower

 

1 teaspoon minced garlic

1 teaspoon extra-virgin olive oil

½ yellow onion, diced

1 carrot, diced

1 celery stalk, diced

1½ pounds (3 or 4 medium) cooked chicken breast, diced

2 cups low-sodium chicken broth

2 cups water

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme

2½ cups fresh cauliflower florets

1 cup fresh spinach, chopped

2 cups nonfat or 1% milk

 

Place a large soup pot over medium-high heat. Sauté the garlic in the olive oil for 1 minute. Add the onion, carrot, and celery and sauté until tender, 3 to 5 minutes. Add the chicken breast, broth, water, black pepper, thyme, and cauliflower. Bring to a simmer, reduce the heat to medium-low, and cook, uncovered, for 30 minutes. Add the fresh spinach and stir until wilted, about 5 minutes. 5 Stir in the milk, then serve immediately.

 

1 C. Serving

Calories: 164

Total fat: 3g

Protein: 25g

Carbs: 5g

Fiber: 1g