The success of this recipe depends on using a broth you like the taste of. I like HEB broth (broth and not stock). Could substitute any other broth here though. 2025: I revised this recipe to be low-sodium.

1 tbsp olive oil 2 stalks celery, chopped 2 medium carrots, sliced thin 1/2 cup frozen cauliflower rice, rinsed and drained 2 cloves garlic, chopped 48oz (6 cups) unsalted chicken broth 1/4 tsp salt (if desired) 1/4 tsp dried thyme 2 bay leaves pinch of red pepper flakes 1 cup Orzo pasta 1/2 cup frozen peas 1 cup chopped cooked chicken

1. Sautée celery and carrots in saucepan with olive oil until vegetables soften, 3-5 minutes. 2. Add cauliflower and garlic; sauté 1 more minute. 3. Add broth, bay leaves, thyme, salt and pepper flakes and bring to a boil. Cook for 5 minutes. 4. Add pasta. Reduce heat to medium and Cook for 10 mins 5. Remove from heat. Add cooked chicken and frozen peas at the end so they don’t get overcooked. Stir and serve! Makes about 6 bowls.