Garlicky Chicken Soup

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This recipe appeared in one of our local newspapers. However, i made some modifications and added some spices and vegetables. Turned out real good. A nice light soup.

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Steps

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In a large saucepan , heat olive oil over low heat.

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Add onion , carrots , celery , bay leaves , thyme and sage and cook until onions softens and becomes translucent , about 8 minutes , , stirring occasionally.

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Add garlic and cook for 1 minute on medium-high heat.

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Add broth , white pepper , salt , and cauliflower florets.

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Increase heat to high and bring to boil.

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Reduce heat to low.

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Cover pot and simmer until carrots are softened , about 6 - 8 minutes.

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Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing in the chicken.

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Adjust seasonings to taste.

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Remove bay leaves and discard.

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Serve soup hot.

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Refrigerate any unused portion.

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I also went very light on the amount of salt used , so the soup could be somewhat bland , add salt to your taste.

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Ingredients

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extra virgin olive oil, onion, carrots, celery, bay leaves, dried thyme, dried sage, garlic cloves, chicken broth, white pepper, salt, cauliflower floret, boneless skinless chicken breast