2 cups cauliflower, chopped (see bullet points above for size suggestions)
1/4 cup green onion, sliced
Sauté the chicken in a small skillet with a dollop of coconut oil and a pinch of sea salt. While the chicken is cooking, combine the water, broth, carrots, celery, thyme, and bay leaves in a slow cooker. Then cover and set the slow cooker to six hours. When the chicken is cooker through, use a slotted spoon to transfer the sautéed chicken to the slow cooker.
Drain any juice left in the skillet and then add the pressed garlic and chopped onions, along with a pinch of sea salt, if desired, to the same skillet. Add another dollop of coconut oil, if needed. Sauté about 1-2 minutes until the onions slightly soften. Then, using the same slotted spoon, transfer the sautéed onions and garlic to the slow cooker.
When there are about 60-90 minutes left of cooking time, add the chopped cauliflower and green onions. Stir evenly so the cauliflower and onions are immersed in the soup.
When the six hours are up, let the soup cool for a few minutes before serving.
Store any remaining soup in the refrigerator for about 3-4 days.
The yield for this recipe is an approximation and will depend upon how much broth is used and the size of the head of cauliflower
I chop the cauliflower florets into pieces slightly larger than granules of rice. That way the cauliflower doesn’t completely disintegrate during cooking. The process per batch is about 5-6 pulses in my little chopper. You can also chop the cauliflower into slightly larger pieces. This adds bulk and crunch to the soup without overpowering it. If you end up with more than two cups of cauliflower rice from your head of lettuce, and you’d like to add it to the soup, then add extra water or broth so the soup cooks evenly and doesn’t get too thick.
If you are short on time, then you can throw the uncooked chicken, diced onion, and pressed garlic in the slow cooker and let them cook that way. A film may form at the surface of the soup. If that happens, skim it off the top before adding the cauliflower florets.
You can use water in this recipe in place of broth if you don’t have any or don’t have enough. Add a few more pinches of sea salt to the slow cooker for added flavor.
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