Chicken and Cauliflower Rice Soup
This quick and easy chicken and cauliflower rice soup is packed with tender chicken, cauliflower rice, and nutritious homemade bone broth, perfect for chilly days.
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
Calories: 354kcal, Carbohydrates: 20g, Protein: 46g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 699mg, Potassium: 1255mg, Fiber: 7g, Sugar: 7g, Vitamin A: 11105IU, Vitamin C: 86mg, Calcium: 89mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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