Cream of Chicken & Spinach Soup
Ingredients:
- 2 cups (11 oz) cooked white mushrooms, sliced (4 greens)
- 2 t extra virgin olive oil (2 healthy fats)
- 1 t garlic, crushed (1 condiment)
- 10 oz chopped frozen spinach, defrosted (3 greens)
- 24 oz cooked chicken, shredded (4 leaners)
- 1 T low sodium Bouillon (3 condiments)
- 1 cup of chicken broth or water (1 condiment)
For the Cauliflower Cream Sauce:
- 4 cups (14 oz) cauliflower pieces (8 greens)
- 1 T extra virgin olive oil (3 healthy fats)
- 4 oz 2% Greek yogurt (1/3 lean)
- 4 oz low-fat (1.5g fat per oz) cheddar cheese, shredded (2/3 leaner)
- ¼ t sage (1/8 condiment)
- ¼ t thyme (1/4 condiment)
- ½ t salt (2 condiments)
- ½ t pepper (1 condiment)
- 1 t garlic, crushed (1 condiment)
- 1 c of water retained from boiling cauliflower
Directions:
- To make the Cauliflower Cream Sauce, add your cauliflower to a pan and fill with water until almost covering the cauliflower. Cook until fork tender then drain the cauliflower, reserving 1 c of the cooking liquid. Set aside the cauliflower and return the cooking liquid to the pot.
- Slowly whisk yogurt into the cooking liquid over low heat, then stir in shredded cheese until melted and creamy. Add the cauliflower and cheese sauce to a high-speed blender or food processor along with the olive oil, spices, and garlic. Blend until smooth and creamy. Set aside.
- In a soup pot, sauté mushrooms in the olive oil until they just start to brown. Add in garlic and sauté for 1 minute more, then add in the bouillon, spinach, and chicken broth. Let simmer for 5 minutes.
- Add the cooked chicken and cook for 1 or 2 minutes until heated through, then add your cauliflower cream sauce and simmer a few more minutes until all the flavors blend together.
- If you wish it to be thinner, add more water.
Makes 5 servings
Per serving: 1 Leaner, 3 Greens, 2 Condiments, 1 Healthy Fat