They say chicken soup is good for the soul. I believe that completely! When it’s freezing outside or I’m feeling sick, chicken soup (with or without noodles) is a go-to for me. I make big batches of chicken stock and keep them in the freezer for when an emergency calls. I’ve recently discovered that I have a gluten sensitivity, and although I still eat it sometimes, it’s nice to have substitutes. I pulled out some chicken stock and decided to throw in cauliflower rice in place of the traditional egg noodles, and I was not disappointed.
- 3 quarts homemade chicken stock
- 1/2 large onion, diced
- 4 whole carrots, diced
- 4 stalks celery, diced
- 2 cups shredded chicken
- 2 cups frozen cauliflower rice (can use egg noodles if you prefer)
Add stock to a pot and place over medium heat. Throw in onion, carrots, and celery. Bring to a gentle boil. Season to taste. Cook until veggies are getting tender, about 10-15 minutes. Add chicken, stir to combine.
Toss in cauliflower rice and boil another minute or two. It will heat through almost instantly. Test again to see if you need to add any salt and/or pepper and serve in your favorite bowl. Get ready to feel better 🙂