Delicious tender pieces of chicken bathed in a rich and creamy sauce, with a surprise twist. This heartwarming low-carb stew will keep you satisfied for hours.
Instructions
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Place the butter into a heavy-based pot and melt over medium-high heat. Stir in the celery, onion, garlic, thyme, salt, and pepper. Cook until softened, for about 7-10 minutes.
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Add the chicken and cook for 5 minutes, stirring frequently.
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Reduce the heat to medium-low and add half of the chicken stock to the pot. Cover and let it simmer for 15 minutes.
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In a new saucepan, add the cauliflower and remaining chicken broth. Bring to a boil over high heat, and then reduce to medium-low. Cover, and simmer for about 5 minutes to soften the cauliflower. Once softened, blend with an immersion blender or hand mixer until smooth.
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Combine the chicken mixture with the blended cauliflower broth (creating a thicker base for the stew). Add the bell pepper and zucchini and stir together. Let it simmer for 30 minutes.
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Ladle the soup into bowls and garnish with fresh parsley. Season with salt and pepper to taste.
Tips
If you prefer a thinner soup, add some more chicken broth to your desired consistency. Some like it thin and some thick.
Spice it up by adding some yellow curry powder.