Homemade Chicken Soup HACK

1. Shred the meat from one rotisserie chicken and set aside. Place the bones from the rotisserie chicken in a broth pot with 4 cups of water and 2 chicken bouillon broth cubes. Bring to a boil and simmer for 30 minutes to create the broth.
2. While the broth is simmering, prepare your vegetables. Mince the garlic clove, finely dice the yellow onion, peel and slice the carrots, chop the celery stalks, and dice the tomatoes.
3. In a separate main soup pot, heat 2 tablespoons of EVOO over medium heat. Add the minced garlic, diced onion, sliced carrots, and chopped celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
4. Add the diced tomatoes and 1 package of cauliflower rice to the main soup pot. Cook for a few minutes, stirring occasionally.
5. Once the broth has simmered for 30 minutes, carefully strain it directly into the main soup pot, discarding the bones and any remaining bouillon solids.
6. Add the previously shredded rotisserie chicken meat to the main soup pot. Season the soup with salt and pepper to taste.
7. Stir all ingredients together and let the soup simmer for an additional few minutes to allow the flavors to meld and ensure everything is heated through. Serve hot and enjoy!