Meet new Paleo Blogger Laura! Chicken and Faux-Rice Vegetable Soup Recipe

 

A guest post from Laura:

Hello there!  I am so excited to be guest writing for Lucinda and Space Girl Organics!  My family has been ordering organic produce delivery for quite some time.  I had a neighbor originally in the business, but she closed down due to lack of finding a good network of distributors.  I was so excited to find Space Girl Organics a few years ago.  I am currently a substitute teacher and stay at home mom in East Orlando.  Recently I started up a blog and have been recording my Paleo adventure.   Below is my favorite blog recipe so far!

I hope you are enjoying the Fall weather Central Floridians!  As soon as the thermometer drops below 75 degrees, I want to celebrate Fall and have some soup in my belly!  So, here is a sure-fire family hit.  Both of my children (ages 4 and 7) were convinced they had Chicken Rice soup.  No faux about it.  But, for those of us following Paleo or gluten- free lifestyles, this is rice free!  My palate was pretty fooled too though.  Delish! 

 

 

Chicken and Faux-Rice Veggie Soup

 

Ingredients:

2 cups cooked chicken meat (we used leftovers from a baked chicken the night before), chopped

1 onion

15 baby carrots or 3 large carrots

2 stalks of celery

2 tsp minced garlic or 2 cloves

1 whole head of cauliflower

2 handfuls of baby kale

1 32oz box chicken broth

Olive oil

salt

pepper

Herbes de Provence seasoning

 

Directions:

Use a food processor to mince the onion, carrots and celery.  Put these in a pot to soften with a small amount of olive oil and the garlic.  While these are cooking, cut florets from the cauliflower and run through your food processor.  You want the pieces to end up rice-sized.  Add those to the pot with your chicken, broth, and seasonings.  Simmer over medium high heat.    Add kale and cook until wilted.   Enjoy!

 

Originally posted on:  http://buttsbites.wordpress.com