Creamy (dairy free) Lemon Chicken Soup

lemon chicken soup.jpg

“Everybody talks about the weather, but nobody does anything about it.” ~Charles Dudley Warner

Not sure how things are in your neck of the woods, but Mother Nature can’t seem to make up her mind about spring here in Asheville. It’s been cold and rainy here and that only means one thing to me: SOUP! This creamy (dairy free), lemony chicken is warm and comforting and full of veggies, but it also has bright flavor that won’t weigh you down.

Ingredients (4 servings):
1 T olive oil
¼ large onion (diced)
1 clove garlic (minced)
1½ c riced cauliflower
½ c unsweetened almond milk
2 c chicken broth
1½ c frozen veggies
1½ c shredded chicken
½ lemon (juice and zest)
1 c chopped kale
¼ tsp cinnamon
s&p to taste

Cook onion and garlic in oil until translucent. Add cauliflower (mine was frozen) and cook until tender and heated through. Add unsweetened almond milk and chicken broth (I used homemade instant pot bone broth). Using immersion blender, blend until you have a smooth, creamy consistency (you could also do this in the blender). Then add shredded chicken (I make big batches of shredded chicken in the instant pot, you could also use a store bought rotisserie chicken). Add frozen veggies (whatever you want here- I had a bag of peas, carrots and corn...choose something else to make it whole30). Add juice and zest of ½ a lemon. Salt & pepper to taste. And finally add cinnamon...sounds odd, I know, but it works! Let simmer for 10-15 minutes, then add finely chopped kale before serving.
I always top mine with some crushed red pepper flakes. A satisfying, healthy, versatile, comforting meal...ready to go in 30 minutes! Serve with a salad for a full meal, or just double the recipe. Enjoy! 

DinnerBethany Larson