Well, it’s the week of the Super Bowl and everything I see is talking about FOOD because isn’t that really the reason we gather?? So, I am still in the process of taking my favorites from my cookbook and converting them to low-carb or Keto. This soup is delicious either way, so if you’re not doing low-carb, even the original recipe is very healthy and satisfying!
TUSCAN CHICKEN SOUP
Cooking Spray or a tablespoon of olive oil
2 large cloves garlic, minced or crushed
1/2 cup onion, chopped (or mirapoix, frozen)
1 pound ground chicken (or turkey)
1 28-ounce carton chicken broth
1/2 cup orzo, whole wheat (optional)
1 14 1/2 ounce can chopped tomatoes, or stewed
1 16-ounce can chickpeas, rinsed and drained (optional)
1 teaspoon basil, dried
1 teaspoon, oregano, dried
1/2 teaspoon black pepper
1 6-ounce package baby spinach
1 12-ounce frozen cauliflower (in place of beans and orzo)
6 teaspoons Parmesan cheese, grated
Pressure Cooker Directions: Turn on brown setting, coat with cooking spray and add garlic and onion, sautéing a few minutes. Add chicken or turkey and cook, stirring to crumble. Add broth and remaining ingredients except cheese. Turn off PC and set on high pressure for 8 minutes. Release pressure when finished. Ladle soup into bowl and top with cheese.
The stovetop directions are in my cookbook, but basically cook the same way, reducing the heat and simmering for 22 minutes or until orzo (if using) is done.
The Parmesan Crisps in the picture are my favorite crunchy addition to any soup or salad. The have zero carbs. I get them at Sam’s and since sometimes they don’t have them I buy three packages at a time.