Ingredients
Method
- In a medium size saucepan, sauté onion in olive oil
- Add chicken stock and cauliflower, bring to a boil and simmer for 10 minutes, or until cauliflower is well cooked
- Let liquid cool for 15 minutes before blending on high with milk, cheese and shredded chicken
Nutrition
Calories: 353kcalCarbohydrates: 16gProtein: 46gFat: 11g
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