Chicken and Rice Soup


8 cups Water (boiling)
1 tbsp Olive Oil
2 whole Onions (medium diced)
2 stalks Celery (medium sliced)
3 whole Carrots (medium diced)
3 whole Garlic Cloves (finely chopped)
3 whole Chicken Breasts
1 cup Pumpkin (medium diced)
1 whole Cauliflower Head (medium sized)
1 bunch Cilantro or Parsley (finely chopped)
2 tbsp Lime Juice
Salt and Pepper to Taste.


1 – In a large pot over medium heat, add olive oil, onions, celery, carrots, and garlic; sauté for 5 minutes, or until vegetables are translucent. Add chicken breasts and boiling water. Bring liquid back to a boil. Lower the heat to a simmer and cook for 30 minutes.

2 – Remove the chicken and strain the remaining liquid, returning the clean broth back to the pot.

3 – Once the chicken is cool enough to handle, shred finely and return to the liquid. Add pumpkin and cook on medium heat for 10 minutes, or until pumpkin is tender.

4 – Cut the cauliflower into equal sized chunks, add to the food processor and pulse until the cauliflower resembles rice. Add cauliflower to the soup and cook for an additional 5 minutes.

5 – Stir in the cilantro (or parsley), lime juice, salt, and pepper to taste. Serve.