Preparation Steps

• Gather the tools and ingredients.
• Peel and dice the onions.
• Peel and mince the garlic.
• Wash and slice the mushrooms.
• Wash and chop the celery, zucchini, and parsley.
• Wash and cut the cauliflower into florets.

Cooking Instructions

For the Vegetables

• In a large pot, heat the olive oil over medium heat.
• Add the diced onion and minced garlic with a pinch of salt, sautéing until the onion becomes translucent (2-3 mins).

Cooking the Soup

• Add the chopped celery, zucchini, and mushrooms to the pot with another pinch of salt. Cook for about 5 minutes, until the vegetables start to soften.
• Stir in the cauliflower florets and seasonings (thyme and oregano only). Cook for 1-2 minutes, stirring.
• Pour in the chicken broth and bring the mixture to a boil. Add in the salt and pepper.
• Once boiling, reduce the heat to a simmer.

Adding the Chicken

• Add the shredded rotisserie chicken pieces to the pot once it is simmering.
• Allow the soup to simmer for 15-20 minutes or until the vegetables are tender and the flavors are well blended.

Final Touches

• Before serving, taste the soup and adjust the seasoning if needed.
• Add a squeeze of fresh lemon juice for a bit of brightness.
• Serve hot, garnished with fresh parsley.

Serving

• Ladle the soup into bowls and enjoy a warm, comforting, and low-carb meal.