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5
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23
votes
Chicken Cauliflower Rice Soup
Hearty and creamy Chicken Cauliflower Rice Soup is a low carb, one-pot wonder that's perfect to make-ahead and serve for lunch or dinner all week!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer, Main Course, Soup
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Soup Pot
Ingredients
½
Tablespoon
oil
½
onion
minced
1
carrot
large, peeled and diced
1
stalk celery
diced
½
teaspoon
garlic
minced
½
teaspoon
dried parsley
¼
teaspoon
dried thyme
½
teaspoon
salt
⅛
teaspoon
black pepper
3
cups
low sodium chicken broth
1
chicken breast
1½
cup
cauliflower rice
2
Tablespoons
heavy cream
Instructions
In a large soup pot, heat oil over medium-high heat. Cook onion, carrots, and celery for 3-4 minutes
Add garlic, parsley, and thyme and cook for 1 minute.
Add salt, pepper, broth, and chicken. Stir and bring to a boil over medium-high heat.
Reduce heat to a simmer, cover, and cook for 15 minutes or until chicken is cooked.
Remove chicken from pot and shred. Add back to the pot with heavy cream and cauliflower rice.
Cook for 1 minute and serve.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
8
g
|
Protein:
17
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
46
mg
|
Sodium:
442
mg
|
Potassium:
621
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2683
IU
|
Vitamin C:
32
mg
|
Calcium:
39
mg
|
Iron:
1
mg