favorite veggie loaded chicken soup

this time of year, one of my favorite things is to load up on all of the comfort food for winter. chicken soup is the easiest answer, especially when a snowstorm hits.

i’ve played around with this for years and years, and feel like i’ve finally perfected it. i was inspired by the goop chicken and cauliflower rice soup with all the herbs, but with a few tweaks, have my new favorite.

ingredients:

3 tablespoons extra virgin olive oil
1 onion, diced
8 cloves garlic, roughly chopped
2 carrots, diced
2 celery stalks, diced
½ bulb fennel, diced
2 quarts chicken stock
2 cups cauliflower rice (i’ve done both fresh and frozen)
2 cups cooked shredded rotisserie chicken
2 cups of chopped greens (i like kale or spinach)
toppings: spoonful of pesto, fresh dill, chopped green onions

instructions:

heat the olive oil over medium heat in a large pot. add the onions and garlic and a pinch of salt. sauté for 5 to 10 minutes, until fragrant, translucent, and starting to caramelize. add the carrots, celery and fennel. sauté for another 5 to 10 minutes, until tender. add the chicken stock and bring to a boil, then reduce to a simmer. add the cauliflower, greens, and chicken 5 to 10 minutes before serving, to let the chicken heat through, cauliflower cook, and greens wilt.

serve into bowls, and top with fresh dill, chopped green onions, and pesto.