Ingredients
2 - 3 lbs chicken breasts—thighs would work too
2 cups carrots, chopped
2 cups celery, chopped
1 large onion, chopped
6 cups cauliflower, chopped
2 tbsp butter
4 cloves garlic, minced
1 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
1 tsp dill
1 tsp salt
1 tsp pepper
¼ cup hot sauce, adjust to taste
4 cups chicken stock
1 tbsp apple cider vinegar
4 oz cream cheese
2 tbsp sour cream
Directions
Step 1
Chop all your ingredients.
Step 2
Melt butter in a large stock pot then add in all your veggies and fresh garlic.
Step 3
Once they’ve begun to soften, add in your spices/herbs. Stir to combine.
Step 4
Add in your chicken stock, hot sauce, and apple cider vinegar. Adjust hot sauce to your liking.
Step 5
Submerge your chicken in the broth. Bring to a simmer and continue cooking until fully cooked, about 10-12 minutes.
Step 6
Remove chicken and let cool. Once cooler, shred or chop.
Step 7
If blending, remove about half of your veggies and place into a blender. Blend until smooth, then add back into your pot.
Step 8
Add in your chicken, cream cheese, and sour cream. Stir until combined.
Step 9
Serve and top with carrot and celery matchsticks and additional hot sauce if desired. Enjoy!
