Greek Chicken Soup

Here is another super fast meal.

1 lb cooked skinless chicken breasts, diced
Reserved water from boiled chicken
1 cup rice cauliflower
14oz chicken broth
1 1/2 cups celery, diced
1 lemon, juiced (3 T juice)
2 eggs

Bring chicken broth to boil. Add celery and boil for a few minutes until slightly tender. Add chicken until warm then add cauliflower. You don't want to over cook the cauliflower. In a separate bowl, mix half of the lemon juice and two eggs together. Slowly add one cup of hot chicken broth to the eggs and lemon and mix well. Be careful not to "cook" the eggs with the hot liquid. Take the soup off the heat and add the egg mixture. Squeeze remaining lemon juice on soup, serve immediately.

Serves 6, Calories 124, Carbs 2g

Zuppa Toscana

Adapted from Olive Garden's recipe

•  
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 10 cubes of chicken bouillon
• 2 cups heavy cream
• 1 lb chopped cauliflower, bite sized pieces
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. in the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the cauliflower and cook until soft, about 15 min.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!