2poundschicken breasts or thighs, boneless and skinless, about 4 breasts
1½cupcarrots, cut into circles
3tablespoonslemon juice
1½teaspoonsalt
½teaspoonblack pepper
1teaspoondried oregano
1teaspoondried thyme
¾teaspoonground ginger
2cupspeas, fresh or frozen, can use 10 oz bag
2cupscauliflower rice, fresh or frozen, can use 10 or 12 oz bag
Instructions
Add your olive oil, onion, celery, and garlic to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender and the garlic has a bit of browning.
Cut your chicken into small chunks. This will help the chicken cook quickly and evenly in the soup.
Stir in all ingredients except for the cauliflower and peas. Bring to a boil on high heat. Then immediately cover and reduce to a simmer (medium or medium low heat) for 10 minutes.
Stir in the cauliflower rice and peas. Simmer for another 5 to 10 minutes or until chicken is cooked through and veggies are all tender. Taste and add extra salt or pepper if you like.