This is an amazingly quick recipe IF you have really good chicken stock or leftover chicken soup. It’s important to have a really good base to have a flavorful soup!
If you have leftover chicken soup, this is an amazing way to have an entirely new dish. Strain the soup and use it like stock. Discard the vegetables and keep the chicken!! Feel free to add rice noodles, or rice to make it more filling but a few bowls of this hearty goodness and you will never look at leftover chicken soup the same again!
This soup is so filling you don’t need much else for dinner! Fish chowder might intimidate people and is usually very heavy and fattening. This is my lighter and healthier version and I promise if you buy fresh fish, there is nothing fishy about this soup.
If you have chicken stock in your freezer or available you can use that instead of the turkey legs and the soup will be ready within ½ an hour (if you cut your cauliflower small enough) The trick to cutting cauliflower is to cut it in half first, then cut off the leaves and cut out the core. Then slice it and chop it over again.
This soup is fragrant, unique and incredibly delicious. Serve it with a side of rustic bread or rice noodles. (Soak the rice noodles in the boiling liquid from the soup for maximum flavor!