Being back at home now makes it easier to post a Friday recipe. Here’s one I sort of made up to take to my sister’s family who were all down with the flu last week. They all have Celiac, some are lactose intolerant, and a few don’t really like to eat veggies, but this went over pretty well and my kids enjoyed too!

1 whole chicken
1 carton GF chicken broth
1 cup rice, uncooked
1 lg. onion, chopped
3 celery stalks, sliced
4 carrots
1/4 cup olive oil
4 garlic cloves
1 small head of cauliflower
salt and pepper to taste

1. Place chicken in large pot of simmering water. Let simmer until done. Set aside to cool. Save broth.

2. Cook rice according to package instructions. Set aside to add to soup before serving.

3. Cook/Steam cauliflower until tender. Drain and place in blender or food processor.

4. Saute’ onion and celery in olive oil until tender. Add to blender/processor with cauliflower.

5. Blend cauliflower, onions and celery until it looks like creamy white mashed potatoes. Press 2 cloves of garlic into this mixture and blend some more. This will be the “cream” part of the soup and a sneaky way to get some veggies in!

6. Pour out some of the broth from cooked chicken. Skim some of the fat and particles off until it looks clear. Add carton of both to this.

7. Add carrots to broth and debone the chicken adding small pieces to the broth as you go.

8. After all of chicken has been added, pour in the “cream” and the cooked rice and stir.

9. Press 2 more cloves of garlic into simmering soup, stir.

10. Add salt and pepper to taste.

Makes about 6 quarts. Serves 10-12