This post contains affiliate links. Please see our disclosure policy.
This quick and easy Chicken and Cauliflower Rice Soup is the perfect soup to nourish and warm your body on a cold day. Packed with tender chicken, cauliflower rice, and nutritious homemade bone broth, this comforting soup is a delicious and nutritious meal option for chilly days.
Why You’ll Love this Chicken Cauliflower Soup Recipe
- Nourish your body and warm your soul with our hearty and healthy Chicken Cauliflower Rice Soup.
- Packed with tender chicken, fresh vegetables, and cauliflower rice, this comforting soup is a delicious and nutritious meal option for chilly days.
- With its rich flavors and velvety texture, this soup is sure to become a new favorite.
- Plus, it’s easily customizable to suit your personal dietary needs. This particular recipe is low carb because it uses cauliflower rice instead of regular, but you can make it with whatever ingredients you want.
Looking for more brothy bone broth soup recipes? Then you are going to love Hearty Unstuffed Cabbage Roll Soup, Lemony Chicken Vegetable Soup, and Hearty Stove-Top Beef & Barley Soup
➡️ RACHEL’S TIPS:
You can use precut cauliflower rice to make this even quicker! This can be found just about everywhere these days.
Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
1 head of cauliflower is equal to about 4 cups of cauliflower rice.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
Leftovers: Store in an airtight container in the fridge for up to 4 days or the freezer for 2 months.
🍖Homemade Bone Broth Recipe:
Ingredients:
These are the healthy, flavorful ingredients that come together to make this Cauliflower Chicken Soup delicious.
4 servings
- 1 lb. chicken breasts, chopped
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp turmeric powder
- 1 Tbsp smoked paprika
- 2 tsps ground coriander
- 2 Tbsps avocado oil, ghee, tallow, or organic unrefined coconut oil
- 1 large onion, diced
- 4 celery ribs, diced
- 4 carrots, chopped
- 4 fresh garlic cloves, sliced
- 2 Tbsps red wine vinegar, balsamic vinegar, or apple cider vinegar
- 8 cups chicken bone broth
- 4 cups cauliflower rice, fresh or frozen
To serve (optional):
- freshly chopped herbs of choice
- freshly grated parmesan
- fresh squeezed lemon
How to make Chicken and Cauliflower Rice Soup:
In a large bowl sprinkle your chopped chicken with sea salt, pepper, turmeric, smoked paprika, and coriander, then toss well to coat the pieces.
Heat your oil of choice in a large stockpot or Dutch oven over medium heat.
Add the chicken and cook undisturbed for 4 or 5 minutes. Stir and continue to cook until no longer pink.
Meanwhile, chop up all the veggies for your soup.
Once the chicken is no longer pink, stir in the veggies and sauté for 7-8 minutes, stirring occasionally.
Add the vinegar to deglaze, stir, then add the bone broth and bring to a boil. Reduce the heat and allow your soup to simmer for 15-20 minutes.
Add your cauliflower rice to the soup and continue to simmer for about 15 minutes or just until tender.
Serve your soup hot, garnished as desired.
Enjoy!
❤️Rachel
Soup is great for warming your body and soul with wholesome nourishing ingredients. Here are some other soup recipes you are going to love; Quick + Creamy Zucchini Soup, Creamy Chicken + Mushroom Soup, Hearty Swedish Meatball Soup.
Chicken and Cauliflower Rice Soup
Ingredients
- 1 lb. chicken breasts, chopped
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp turmeric powder
- 1 Tbsp smoked paprika
- 2 tsps ground coriander
- 2 Tbsps avocado oil, ghee, tallow, or organic unrefined coconut oil
- 1 large onion, diced
- 4 celery ribs, diced
- 4 carrots, chopped
- 4 fresh garlic cloves, sliced
- 2 Tbsps red wine vinegar, balsamic vinegar, or apple cider vinegar
- 8 cups chicken bone broth
- 4 cups cauliflower rice, fresh or frozen
To serve (optional):
- freshly chopped herbs of choice
- freshly grated parmesan
- fresh squeezed lemon
Instructions
- In a large bowl sprinkle your chopped chicken with sea salt, pepper, turmeric, smoked paprika, and coriander, then toss well to coat the pieces.
- Heat your oil of choice in a large stockpot or Dutch oven over medium heat.
- Add the chicken and cook undisturbed for 4 or 5 minutes. Stir and continue to cook until no longer pink.
- Meanwhile, chop up all the veggies for your soup.
- Once the chicken is no longer pink, stir in the veggies and sauté for 7-8 minutes, stirring occasionally.
- Add the vinegar to deglaze, stir, then add the bone broth and bring to a boil.
- Reduce the heat and allow your soup to simmer for 15-20 minutes.
- Add your cauliflower rice to the soup and continue to simmer for about 15 minutes or just until tender.
- Serve your soup hot, garnished as desired.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
