Channeling My Inner Soup Nazi

Do you know Amy W?  If you don't, you should run right over to her blog and say hi.

She's a veteran bandster who lives down in Florida.  She's shared with us so many things...how Color Me Badd is thee bomb and she treats us to pics of things that she finds pretty.  She also likes to dangle upside down.  But really, who doesn't.

Anywhoozle, I've been playin' around with her Chicken Divan Soup recipe for over a year now.  I make it in batches and freeze it in individual servings.  'Cuz that's how I roll.

I seem to change up the ingredients every time.  Here's my latest version of this soup.

I would considered this a "full liquid"...just in case you are pre-op, recently post-op, too tight...etc

Makes 8 servings. 

Each serving:

• 125 calories
• 17 grams of protein

Ingredients:  

• Olive Oil Cooking Spray
• A Few Shakes of Garlic Salt 
• 1/2 a bag of Frozen Three-Pepper & Onion Blend
• 12 oz Bag of Frozen Cauliflower (steamed)
• 10 oz Cooked and Chopped Chicken Breast (I used a pre-cooked rotisserie chicken)
• 2 oz. Light Rondele Spreadable Garlic & Herb Cream Cheese
• 4 oz (1/2 Cup) Shredded 2% Cheese (I used Sharp Cheddar, but any flavor will work)
• 48 oz (6 Cups) Chicken Broth

Spray large sauce pan with the spray and put it over medium-high heat; add the three pepper/onion blend and shake on some of the garlic salt.  Sauté 6-7 minutes or until tender, stirring occasionally. 

  

Stir in chicken broth and steamed cauliflower:

Reduce heat to medium and stir in cream cheese and shredded cheese:

Stir in chicken:

Cook, stirring occasionally, 5 minutes or until cheese is melted and chicken is heated through.

OK, so the soup is pretty much done and you could leave it as is.  It'll look like this.  Yum:

But, if you would like it smooth and creamy (and "Full Liquid" version), whip out your immersion blender and blend it up:

If you don't have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth.

I used a dry erase pen to write the calories/proteins and the date I made it:

And into the freezer they go:

To reheat, I microwave for about 3 minutes stirring about halfway through.