Chicken and Cauliflower Rice Soup

Preparation-25mins

Total-60mins

Servings-4

Ingredients

• 4teaspoons vegetable oil
• 1 1/4lb boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1/2teaspoon toasted sesame oil
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
• 4green onions, sliced, white parts and green parts separated
• 1tablespoon finely chopped fresh gingerroot
• 2teaspoons finely chopped garlic
• 2teaspoons seeded, finely chopped jalapeño chili
• 1large carrot, halved lengthwise and thinly sliced (about 1 cup)
• 1carton (32 oz) Progresso reduced sodium chicken broth
• 1package (10 oz) frozen riced cauliflower
• 1tablespoon soy sauce
• 1/4cup coarsely chopped fresh basil
• 1/4cup coarsely chopped fresh cilantro
• Lime wedges, if desired
• Sliced jalapeño chilies, if desired

Steps

1) In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.

2) Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.

3) Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.

4) Garnish with basil and cilantro.