1 1/2 pounds boneless, skinless chicken breasts, cooked and cubed
6 cups low-sodium chicken stock
1 1/2 cups half and half
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
pinch of cayenne pepper
In a large stock pot, heat olive oil over medium heat.
Add in garlic, celery, onion, carrots, and cauliflower. Saute until vegetables are soft, about 5-6 minutes.
Add in cooked chicken, chicken stock, half and half, thyme, rosemary, salt, pepper, and cayenne pepper.
Bring to a simmer, then lower stove top temperature to medium-low. Simmer until the liquid is reduced to your preference (anywhere from 10-25 minutes). If it's too thick, you can add more chicken stock.