When you get a snow storm a third of the way through April, you nourish with some of the coziest comfort foods! This is one I came up with yesterday. Salty, hearty, filled with tasty veggies!
So many are quick to complain about a late winter storm like this but we are so happy about the moisture we are getting with it! It put my garden plans off another week, and thats okay! It was exciting to get some of this wintery weather (and more to come the rest of the week too before warming up next week to feel like SPRING!)
Hope you enjoy with delicious soup as much as we did… and will for lunch today too!! Tag me and let me know if you love it! And share with friends!
INGREDIENTS
2 Chicken Breasts (really, this recipe would be very delicious with veggie stock and omitting the chicken if you’re not feeling the animal Protien in this!!)
4 C Chicken Stock (I used homemade chicken stock from the freezer!)
1 C water
Pinch of Salt
Planty of Pepper
1T Garlic Salt
2t Marjoram
½ medium onion
1 Head of Cauliflower, roughly chopped into relatively small pieces
1 C frozen Corn
OPTIONAL: I added a bag of shredded and frozen zucchini from the freezer as well (3 Cups)
DIRECTIONS
Cook Chicken Breasts and shred. Set aside. ** I cooked my chicken breasts only in olive oil and a little bit of chicken stock, since there is plenty of salt and flavor in the soup.
You can also shred a rotisserie chicken from the store if prefer to not cook breasts at home.
Add Chicken Broth, water, shredded zucchini, seasonings, onion, cauliflower.
Bring to a boil and let simmer until cauliflower is cooked.
I used an immersion blender to *LIGHTLY * blend some of the soup to thicken it, leaving plenty of chunks of veggies though this is optional, if you don’t, cut the cauliflower into smaller pieces!
Add shredded chicken and frozen corn and half & half (VERY SLOWLY). Bring back to a boil and simmer another 10 minutes or so.
Serve with homemade breadsticks or biscuits!
Here are a few beautiful snowy pictures!!