 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 slices bacon, chopped |
1 small onion, chopped |
1 celery rib, sliced |
4 cups low sodium chicken broth |
1 cup chopped cauliflower floret |
3/4 lb boneless skinless chicken breast, cut into 1/2-inch pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
1/4 teaspoon dried sage |
1 tablespoon cornstarch (thickenthin not or starch thickener) |
1/2 cup heavy cream |
Directions:
1. Brown bacon in a large saucepan over medium-high heat, stirring occasionally, until just crisp, about 4 minutes. Spoon off all but 1 tablespoon of the fat. Add onion and celery; sauté until vegetables are soft, about 4 minutes.
2. Add stock, cauliflower, chicken, salt, pepper, thyme and sage. Bring to a boil; reduce heat to medium, partially cover and simmer until vegetables are just tender, about 5 minutes. Whisk in thickener and simmer until soup thickens slightly, about 2 minutes. Stir in cream and simmer to heat through before serving.
|
|