Chicken Stir Fry Soup

This week has been cold. The nights have also been busy. We have been hitting our Crossfit classes in the evenings. This means that it is late when we get back home. That being said, I decided that on these nights, I would prep dinner as far as possible so that it would be easier to get to the eating part once we arrive back. Monday night we had a beef chili with veggies and pineapples. I made it on the stove before we left and quickly reheated it upon return. Tuesday night we had a Mexican chicken chowder which I also made before leaving and reheated right before serving. We were going to take tonight off, but we have this competition on Sunday, and one of the lifts will be practiced tonight, so here we go again. My dinner was going to be a chicken stir fry over cauliflower rice. Although it is an easy to make meal, I didn't want to be chopping ingredients or just beginning it after the workout.  So, I decided to come up with a new recipe that used the same ingredients, was just as easy, and would be ready to eat soon after we walk back in the door.
I have turned the stir fry into a soup. I already made it. The stove is shut off. It is stored. My cauliflower rice has been prepped. When we get home, I will reheat it to a boil, stir in the cauliflower rice and some salt and pepper, turn it off, and consume it. Job well done. I do have to confess though....I did put some in a bowl and threw a little cauliflower rice in with it already. I had to taste it for you! It's good. It's warm. It's simple. (It's also Whole 30-approved.) Go do it.

Chicken Stir Fry Soup
(Serves 4-5)

1 TBS sesame oil (or coconut, etc...but the sesame adds so much flavor and pleasant aroma)
1 onion, diced
4 cloves of garlic, minced
1 TBS fresh ginger, grated (or sub in some dried)
1.5-2 pounds chicken breasts or thighs, cubed
Salt
Pepper
1/2 cup coconut aminos
2 TBS fish sauce (the kind with just anchovies, salt, and water)
8 cups of water
1 bag of fresh stir fry veggies (mine had broccoli, carrots, snow peas, and cabbage)
1 head of cauliflower (discard the stems and process the florets into a "rice")

Steps-

Add the oil, onion, garlic, and ginger to your pot
Cook these until the onions begin to soften
Add in your chicken along with some salt and pepper
Brown the chicken (no need to cook through)
Add in the aminos, fish sauce, water, and bag of veggies
Bring to a boil
Boil this for 5 minutes so that chicken can finish cooking
**This is when I processed my cauliflower rice**
After the 5 minutes, stir in the cauliflower rice, along with some more salt and pepper
Turn off the stove
Serve