Hearty Chicken & Cauliflower Rice Soup
Talk about a bowl of comfort! This soup is a special take on chicken and noodles, chicken and rice, chicken and … whatever else is out there. One of my grocery items I keep on me at all times is cauliflower rice. It’s a great low carb, get-in-your-veggies way to bulk up food. (It’s even great to thicken smoothies!)
For this recipe, I cooked an entire chicken in my Instant Pot via this method (but added 4 minutes to the cooking time as my bird was a 5 lb’r). It also made the most delicious chicken broth I was able to use for this soup. Obviously, you can use a pre-cooked rotisserie chicken and store bought broth/stock. 🙂 Which ever is easy! Doing the Whole30? I’d say keep it as simple as you can.
This soup is so easy to make, reheats beautifully and is quite filling! -Definitely something I look forward to in a meal.
Hearty Chicken & Cauliflower Rice Soup
Author: My Skinny Sweet Tooth
Yields: 5 servings
Serving Size: 2 cups
Macros per Serving: 235 calories
8g Fat, 17g Carbs, 23g Protein
Ingredients:
• 1 tbsp oil (avocado oil)
• 1 tsp butter (or ghee)
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 tsp minced garlic
• 5 cups of chicken broth/stock
• 2 chicken breast, cooked, shredded
• 1 -12oz- bag of frozen cauliflower rice
• seasonings to taste: salt, pepper, garlic powder
Directions:
• Heat a soup pot on medium high heat – add the oil and butter.
• Add the onion, celery, and carrots – cook until vegetables are soft. Add the minced garlic.
• Pour in the chicken stock – bring to a boil.
• Reduce the heat and season the soup with salt, pepper, and garlic powder to taste.
• Add the shredded chicken and cauliflower rice. Stir everything together, turn off the hear and cover for 5-10 minutes.
• Season to taste one more time and serve with a sprinkling of parsley.
• Enjoy!
