Yum! Perfect for the fall! CREAMY CHICKEN & SPINACH SOUP Serves: 8 - Per serving: ¾ ounce protein, 1 ½ vegetable servings, 1 ¾ condiments, 1 fat serving INGREDIENTS • 8 oz mushrooms, sliced • 1 Tablespoon olive oil • 1 teaspoon crushed garlic • 2 cups baby spinach, chopped • 6 ounces cup cooked chicken, chopped • 1 Tablespoon Better Than Bouillon • (optional but recommended) • 1 cup chicken broth or water • Cauliflower Cream Sauce • 4 cups cauliflower pieces • 2 Tablespoons olive oil • ¼ teaspoon sage • ¼ teaspoon thyme • ½ teaspoon salt • ¼ teaspoon pepper • 1 teaspoon crushed garlic • 2 Tablespoons Parmesan cheese • 1 cup of water retained from boiling cauliflower INSTRUCTIONS 1. To make the cauliflower cream sauce, add your cauliflower to a pan and fill until almost covering the cauliflower. 2. Cover and cook until the cauliflower is fork tender. 3. Drain cauliflower but retain the liquid. 4. Add to a high speed blender along with 1 cup of the retained liquid, olive oil, spices, parmesan cheese and garlic. Blend until smooth and creamy. 5. Set aside and start making the soup. 6. Add olive oil and mushrooms to a soup pan. 7. Sauté mushrooms until they just start to brown. 8. Add your garlic and sauté for 1 minute more. 9. Add your bouillon, spinach and chicken broth and let simmer for 5 minutes. 10. Add your chicken and cook for 1 or 2 minutes until heated through. 11. Add your cauliflower cream sauce and continue to cook a few more minutes until all the flavors meld together. 12. If you wish to it to be thinner, add more chicken broth or water #chickenspinach #healthyrecipes #funcoachkevin https://www.instagram.com/p/Bp5envEgNIe/?utm_source=ig_tumblr_share&igshid=d1qd2q8oyubz
