soup recipe

That is what I am going to make tomorrow while I am staying home Here is your copy CHEESY CHICKEN & CAULIFLOWER CHOWDER Makes 8 servings. Per Serving: 222 Cal; 22 g Protein; 9 g Tot Fat; 11 g Carb; 1 g Fiber; 4 g Sugar; 421 mg Sodium 1 tablespoon olive oil 1 teaspoon butter 1 clove garlic, chopped 1 small onion, chopped 3 medium carrots, sliced 3 cups chopped cauliflower (about 1 head) Two 14-ounce cans, reduced-sodium chicken broth 1 teaspoon Splenda 1/8 teaspoon nutmeg 1/4 teaspoon dried basil Kosher salt and black pepper 3 cups cubed cooked chicken 1/4 cup flour 1 cup milk 2 tablespoons reduced-fat cream cheese 4 ounces cheddar cheese, shredded In a large saucepan, saute the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and mil****il smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.

sounds great, Kathy...I'm saving this one! paula

ACK I can't eat Splenda!!! Is it really necessary? Can I just omit it like I will do with the onions since I can't eat those either. LOL