Riced Cauliflower Soup with Chicken

3 pounds shredded chicken

8 tablespoons butter (1 stick)

1 cup chopped yellow onion (I often use a frozen seasoning mix that has onions, carrots, celery, red peppers and green peppers in place of cutting and dicing all the vegetables)

1 cup diced carrots

1 cup diced celery

2 tsp garlic cloves, minced

2 12 ounce packages frozen Cauliflower Rice (unthawed)

1 tsp of each dried thyme, marjoram, sage and rosemary

2 teaspoon salt

1 teaspoon pepper

8 ounces cream cheese

5 cup chicken broth

1 ½ cups heavy cream

parsley for garnish

Directions at rockyhedgefarm.com

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