Chicken & Cauliflower Rice soup

Macronutrients: (1 serving)
Total Calories: 546 kcal                                         Ratio: 2.2:1
FAT: 50.55 g                             NET CARB: 8.61 g             PRO: 14.24 g 

I​ngredients:
1 oz Heavy whipping cream 
2 teaspoons butter
2 Tablespoons olive oil 
1oz chicken (dark meat)
2 oz broth, organic bone, Pacific 
1 sliced diced onion
1/4 c diced carrots
1/2 c shredded cauliflower or frozen cauliflower rice 



1.  Weigh out all ingredients.
2.  Sautee vegetables in oil and butter in a small saucepan.
3.  Add boullion and some or all of water from meal 
    allottment.
4.  Add cooked chicken breast and a pinch of parsley.
5.  Simmer on medium heat until  vegetables are soft.
6.  Salt can be added to soup for more flavor.
 
Serve soup  with cream as a beverage or cream may 
be added soup after step #5.