Chunky Chicken and Vegetable Soup

1 Tbsp oil or ghee
1/2 lb shredded chicken (rotisserie works well)
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/2 onion diced
2 cans (14.5 oz each) chicken broth
1 cup water (or more if needed)
1/2 cup sliced carrots
2 cups riced cauliflower
1/4 cup cream
2 Tbsp parsley
1/8 tsp black pepper

Heat oil or ghee in large saucepan over medium heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink. Add bell pepper, celery, and onions. Cook and stir 7 minutes until vegetables are tender.

Add broth, water, carrots, cream, parsley, and black pepper. Simmer 10 minutes or until carrots are tender.

Makes 4 servings.