Chicken Soup

Instructions

1. In a large pot, cook onion until beginning to brown
2. Pulse cauliflower in a food processor until it is rice-sized granules. Add to onion mixture and cook until beginning to brown
3. Add pepper flakes, carrots, celery, and chicken broth, and bring it to a simmer.
4. Add chicken breasts and let them cook until they reach an internal temperature of 165℉ ( 15 min)
5. Remove chicken breasts and allow them to cool enough to shred. Meanwhile, continue simmering the vegetables until they are tender
6. Add the shredded chicken back to the soup. Season to taste with salt and pepper, garnish with parsley and serve!

Nutrition Facts: (per serving)

Calories: 176
Carbohydrates: 6g
Protein: 20g
Total Fat: 8g
Sugar: 2g
Makes 6 Servings
Time Frame:
Pre-op: Okay
Post-op: Blended during phase 2, solid starting at phase 4