Cookie Bookie

Creamy Chicken and Wild Rice Soup

2 (16 ounce) bags frozen cauliflower

2 quarts chicken broth
4 ounces 1/3 less fat cream cheese
3 cups chopped carrots
3 cups chopped celery
1 large onion, diced
¾ cup wild rice
3 teaspoons salt (to taste)
1 teaspoon pepper (to taste)
1 ½ teaspoons dried thyme
4 cups cooked chicken

Put cauliflower and 1 ½ quarts of chicken broth in a large pot over high heat and bring to a quick boil.  Turn the heat down and simmer, covered, about 10 minutes until cauliflower is tender. Scoop out the cauliflower with a slotted spoon and transfer to a blender.  Add remaining 2 cups chicken broth and 4 ounces cream cheese to the blender and set aside.

Add the carrots, celery, onion, wild rice, salt, pepper and thyme to the pot with the broth used to cook the cauliflower.  Bring to a boil and simmer 45 minutes to 1 hour or until veggies are tender and rice begins to break open.

Blend the mixture in the blender for 1 minute or until smooth.  Transfer blended mixture to the pot and stir well. Add the chicken and continue to simmer another 15 to 20 minutes.  Check for seasonings and serve.