Delicious soup!

Charlotte is filled with CIAA talk. That's the big event in town this week. I'm a homebody - so is my family. We stayed home and relaxed. I would have loved to hang out with my friends, but crowds... not for me.
So instead of hanging out, I made a great soup today! Everyone loved it!

Paleo Chicken Cauliflower Chowder

Ingredients
2-3 large boneless skinless chicken thighs (or breasts if you prefer), cubed
3 tablespoons butter - divided
1 onion, chopped
1 clove garlic, minced
3 carrots, peeled and chopped
2 stalks celery, chopped
1 large zucchini, cut in small pieces
2 lbs cauliflower (fresh or frozen)
1/4 cup arrowroot flour (can substitute tapioca flour or even all purpose for non-paleo)
1 cup coconut milk (can substitute 2% milk for non-paleo)
4 cups bone broth - divided (can substitute for organic chicken broth)
1 large zucchini, cut in small pieces
2 tsp salt
1 tsp cumin
1/2 tsp tumeric (optional)
1/2 tsp garam masala (optional)
(you can always add more seasoning to taste)
cooked chopped bacon for garnish

Directions
1. Cook chicken thoroughly and cube in to bite sized pieces. Set aside.
2. Melt 2 tablespoons of butter in large pot. Add onion, garlic, carrots, and celery and cook until tender - about 5-6 minutes.
3. In another small pot, melt 1 tablespoon of butter. Add flour to butter and stir until mixture is tan. Add milk to flour mixture and whisk vigorously to completely incorporate the flour mixture. Slowly add broth - one cup at a time - whisking after each addition. There may be small lumps - they will go away before eating the soup.
4. Add broth mixture to vegetables. Stir in chicken, zucchini and seasonings. Cook on low-medium heat for about 45 minutes. Break up larger cauliflower pieces once they are soft enough.

You can either add bacon directly to the soup or place as garnish.
Enjoy!!

We definitely enjoyed! I hope there's enough for lunch tomorrow...

Let me know if you made it, and how it went.

Thanks!