Ingredients
-
4 tablespoons extra virgin olive oil
-
1 large onion, chopped very small
-
2 large carrots, scrubbed and chopped very small
-
3 stalks celery, chopped into small pieces
-
2 large bay leaves
-
3/4 teaspoon dried thyme
-
1/2 teaspoon dried sage
-
8 large garlic cloves, finely grated
-
8 cups chicken broth or 8 cups vegetable broth
-
1/2 teaspoon white pepper
-
1/2 teaspoon salt, to taste
-
1 lb boneless skinless chicken breast, cut into 3/4 inch cubes
-
1 cup fresh cauliflower floret
Instructions
- In a large saucepan, heat olive oil over low heat.
- Add onion, carrots, celery, bay leaves, thyme and sage and cook until onions softens and becomes translucent, about 8 minutes,,stirring occasionally.
- Add garlic and cook for 1 minute on medium-high heat.
- Add broth, white pepper, salt, and cauliflower florets; increase heat to high and bring to boil.
- Reduce heat to low; cover pot and simmer until carrots are softened, about 6 - 8 minutes.
- Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.
- Adjust seasonings to taste.
- Remove bay leaves and discard.
- Serve soup hot.
- Refrigerate any unused portion.
- NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper.
- I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste.