Prep time: 20 minutes Cooking time: 1 hour Total time: 1 hour and 20 minutes
Ingredients
Broth Pot:
Bones from 1 rotisserie chicken (shredded)
4 cups water
2 chicken bouillon broth cubes (I use Knorr)
Boil for 30 minutes
Main Soup Pot:
1 rotisserie chicken (shredded)
2 tbsp EVOO
1 garlic clove, minced
1 yellow onion, finely diced
5-6 carrots, peeled and sliced
5 stalks celery, chopped
2 tomatoes, diced
1 pkg cauliflower rice
Salt & pepper to taste
(Strain the broth into the pot when ready)!
Directions
Create your broth by combining the bones of 1 rotisserie chicken into 4 cups of water, and 2 chicken bouillon broth cubes. Boil on the stovetop for 30 minutes.
While the broth is boiling, warm 2 tablespoons of extra virgin olive oil and saute with 1 yellow onion and 1 minced garlic clove. After a couple of minutes, add the rest of your vegetables, shredded rotisserie chicken, spices, and the finished broth (don't forget to strain out the bones)!
Bring this all to a boil and add in the cauliflower rice to cook before enjoying!