P2 hCG Chicken Recipe | Roasted Cauli & Sausage Soup – AP
P2 hCG Chicken Recipe | Roasted Cauli & Sausage Soup – AP
Servings
2servings
Servings
2servings
Ingredients
ROASTED CAULIFLOWER
  • 1 3/4cups cauliflower floretschopped into small pieces
  • 1tsp minced garlic cloves
  • 1/2tsp salt
  • 1tsp Herbes de Provence
CHICKEN SAUSAGE
  • 7oz ground chicken
  • 1tsp fennel seeds
  • 1/2tsp salt
  • 1/2tsp ground sage
  • 2tbsp minced yellow onion
  • 1tsp minced garlic cloves
  • 1/4tsp red pepper flakes
  • 1/4tsp black pepper
SOUP
  • 1 1/2cups chicken broth
  • 1 1/2cups water
  • Garnish: freshly chopped parsley
Instructions
  1. Preheat oven to 450 degrees F.
  2. Toss cauliflower with garlic, salt, and Herbes de Provence on a baking sheet. Roast until golden and tender, about 20 minutes. Remove from oven and set aside.
  3. Heat a dutch oven or heavy-bottomed saucepan over medium-high heat.
  4. In a medium bowl, stir together chicken, fennel, salt, sage, onion, garlic, red pepper flakes, and black pepper. Once the dutch oven is hot, add the chicken mixture to it. Cook, breaking the ground chicken into bite-size pieces as it cooks. Once cooked through, approx. 5 minutes, remove the chicken and set aside.
  5. Add chicken broth, water, cauliflower, and chicken sausage to the Dutch oven. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes. Serve warm with a garnish of freshly chopped parsley.