Chicken, Vegetables and Riced Cauliflower Soup
1 bag Birds Eye® Riced Cauliflower, cooked according to package directions
1 Tbsp. vegetable or olive oil
½ lb. boneless skinless chicken breast, diced
¼ cup finely chopped onion
2 ribs celery, chopped
2 carrots, peeled and diced
4 cups vegetable broth
1 tomato, seeded chopped
1 tsp. salt
¼ tsp. ground black pepper
¼ cup finely chopped parsley
- Heat oil over medium-high heat in 12-inch nonstick skillet and cook chicken, onion, celery and carrots, stirring occasionally, 5 minutes or until starting to brown.
- Add broth, tomato, salt and pepper. Bring to a boil; reduce heat to low and simmer 10 minutes. Stir in prepared Riced Cauliflower and parsley.