Ingredients
- All the above plus a pinch of Italian Herb seasoning, powdered garlic, black pepper, tbsp butter optional or drizzle of fruity olive oil.
Butterfly chicken breast so it is uniform thickness and easily cooked. Season with salt and pepper.
Cook chicken in the pot for the soup with a little bit of olive oil or butter. Brown on both sides. Remove from heat and shred w/fork or dice, whichever you have patience for.
In same pot, pour in 2 cans of chicken broth (low sodium preferred) and 1 cup water to deglaze the pan. Bring to boil. Sprinkle in rice and stir to prevent sticking on the bottom. Reduce heat to simmer and cook for 10-15 mins. Throw in cooked chicken, minced garlic cloves, chopped cabbage and the chopped stems of cauliflower. Stir and cook for 5 mins. Toss in the cauliflower florets, stir, and cook for 5 mins. The rice will absorb more liquid as you let the soup stand. Therefore, serve immediately. Garnish with a bit of onion, cilantro and lime juice.
If you hate cilantro, use mint.
Description
Lightweight, Bright, Refreshing -- Perfect For After The Holidays When The Body Feels Bloated And Overfed.
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