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Chicken Cauliflower Rice Soup

Servings: 4

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!