1 tbsp of olive oil
1 cup of cooked chicken breasts, cubed
3 cloves of garlic, chopped
1 small onion, chopped
3 medium carrots, chopped
3 cups of cauliflower, chopped
3 ½ cups of reduced sodium chicken broth (or homemade chicken broth)
1 cup of fat-free milk
¼ tsp of ground nutmeg
½ tsp of dried basil
1 bay leaf
Salt and pepper to taste
In a large saucepan, sauté garlic and onion with olive oil until soft.
Add the remaining ingredients.
Bring to boil and let it simmer over low heat for additional 15 minutes.
Season the soup with salt and pepper.
Remove from heat. Blend the soup/chowder until smooth.
Add cooked chicken cubes. Bring it back to boil until the chowder is thickened. Stir occasionally. Remove from heat.