Chicken, Cauliflower and Mushroom Soup.
Cutting up chicken thighs is gross. Especially when you find little bits of bone or small traces of blood. It reminds you where that meat came from. *shudder*
It lies when it says 30 minutes. I spent an hour cutting and steaming cauliflower, slicing mushrooms and cutting/trimming chicken, then cooking it to put in the pot.
1 pound of boneless, skinless chicken thighs
32-ounces of chicken broth (I used organic vegetable broth)
1 head of cauliflower
8 ounces of mushrooms (I used just shy of 16oz)
Parsley flakes (or fresh if you like)
Extra virgin olive oil
Slice chicken and mushrooms into bite-sized pieces. Add two or three tablespoons of olive oil to a skillet over medium heat. Add chicken to skillet and season with salt, garlic powder, and black pepper to taste. Don’t be shy with the spice. Spice is good. Brown the chicken for maybe 10 minutes, stirring occasionally.
Rinse cauliflower. Remove the leaves and cut the white “meat” of the cauliflower into chunks of about 1.5-2 inches square. Toss cauliflower into a Vitamix blender or food processor and pour in enough chicken broth to submerge the lower third or half of the cauliflower. Create a purée. Transfer purée to a pot over medium heat for cooking and add the rest of the chicken broth. Add sliced mushrooms. Add browned chicken and all the oil and chicken grease in the skillet. Add about one teaspoon of turmeric, and more salt, garlic powder, and black pepper to taste. Cover and let cook for 10-15 minutes. Transfer to bowls and sprinkle surface with dried parsley flakes.
Notes: Turmeric adds a nice flavor, enhances the yellow color, and is reported to have great health benefits.
I wish the recipe had spice measurements, I am not good at spicing things. Because of that the soup was a little bland. However it was still pretty good. I think next time I will try to find chicken broth and see how different it tastes. In all, pretty tasty and I am glad I will have some leftover for tomorrow. This will probably be breakfast HAHA!