2 tbsp. vegetable oil
1 medium onion, chopped
5 cloves garlic, smashed

2″ piece fresh ginger, sliced
1 small cauliflower, cut into florets
3/4 tsp. crushed red pepper flakes
1 medium carrot, peeled and thinly sliced on a bias
6 c. low-sodium chicken broth
1 stalk celery, thinly sliced
2 boneless skinless chicken breasts

Freshly chopped parsley, for garnish


  1. In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.
  2. Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium high heat until beginning to brown, about 8 minutes. 
  3. Add pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.
  4. Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.
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