Ingredients:

• 4 tablespoons olive/avocado oil
• 1 cup celery (finely diced)
• 1 cup white onions (finely diced)
• 4 cloves garlic
• 1/2 tablespoon Greek seasoning (or Italian seasoning)
• 1/3 cup fresh lemon juice
• 1 stalk fresh rosemary
• 6 cups chicken broth
• 12 oz cauliflower rice (fresh or frozen)
• 1 lb boneless skinless chicken breast

INSTRUCTIONS:

1. Heat oil in a large dutch oven over medium high heat.
2. Add the celery and white onions to the pot and saute about 4 minutes, until softened.
3. Add the garlic and Greek seasoning, and continuing to cook for 1 minute, until fragrant.
4. Add the remaining ingredients and cover. Lower the heat to maintain a low simmer and cook for an additional 20 minutes.
5. Turn off the heat and leave the soup to stand in the pot with the lid on for 10 minutes.
6. Remove the chicken and shred the chicken.
7. Return the chicken to the pot. Taste for salt, adding a pinch if needed. Serve immediately.

*Reference your nutrition guide for serving sizes*