The whole family will love warming up with this wholesome chicken and cauliflower rice soup! It has all the classic flavors of a traditional, brothy chicken and rice soup that can provide so much tasty comfort during the colder months. It’s also made in just one pot in under an hour with plenty veggies like carrots, celery, onions, spinach, and of course cauliflower rice instead of regular rice.
Our absolute favorite chicken and cauliflower rice soup
Ahh chicken soup – the ultimate “feel better”, hug-in-a-bowl, heartening soup that is such a classic comfort food.
I love chicken and rice soup. Well, all chicken soups really! I have a soft spot for developing soup recipes (as you can see by our library of hearty dairy-free soups!). But sometimes extra veggies (cauliflower rice), in place of regular rice is just the lightened-up-swap that’s called for at dinner time.
This soup is made in the same traditional way that most chicken soup recipes are. The carrots, celery, and onions are sautéed until they start to caramelize (for maximum flavor!). And then simmered in chicken broth with chicken breast until absolutely perfect.
The fresh parsley or dill, lemon juice, and baby spinach added at the end of the recipe brighten everything up and genuinely bring each bowl to life.
For more yummy chicken soup variation ideas be sure to peek at our recipes for Anti Inflammatory Turmeric Chicken Soup (a 5-star reader favorite!), Homemade Chicken Soup with Spring Vegetables, Cashew Cream Chicken Pot Pie Soup, & Creamy Dairy-Free Chicken and Cauliflower Rice Soup!
Soups really are my favorite type of recipe to create, and I think that shines through to you, my readers! Because they’re so well-loved here in the NK community.
How to make this chicken soup
If you enjoyed this chicken soup we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Wholesome Chicken and Cauliflower Rice Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten Free
Description
The whole family will love warming up with this wholesome chicken and cauliflower rice soup! It has all the classic flavors of a traditional, brothy chicken and rice soup that can provide so much tasty comfort during the colder months. It’s also made in just one pot in under an hour with plenty veggies like carrots, celery, onions, spinach, and of course cauliflower rice instead of regular rice.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced into coins
- 3 stalks celery, sliced
- 1 teaspoon poultry seasoning or all-purpose seasoning
- 2 tablespoons nutritional yeast (optional – but adds a nice depth of flavor!)
- 1–2 teaspoons kosher salt (to taste)
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 5 ounces baby spinach
- 14 ounces fresh cauliflower rice
- 1/4 cup fresh dill or parsley, chopped (or both!)
- Juice of 1 lemon
- Extra salt and pepper to taste
Instructions
- Heat olive oil over medium high heat in a large soup pot. Add onions, carrots, and celery, and saute until starting to soften – about 5-7 minutes.
- Add nutritional yeast, poultry seasoning, 1-2 teaspoons kosher salt, 1/2 teaspoon black pepper, broth, and whole chicken breasts. Bring up to a simmer. Make sure the chicken breasts are submerged beneath the broth and cover the pot. Simmer until chicken is cooked through and veggies are tender – about 15-20 minutes.
- Remove chicken to a cutting board and add cauliflower rice to the soup and stir to combine. Simmer 5 minutes or until the cauliflower rice is tender. While the soup continues to simmer, shred or chop the chicken into bite-sized pieces.
- Return chicken to the pot along with baby spinach, dill or parsley, and lemon juice.
- Allow chicken to warm through and spinach to wilt before serving – this should only take a few minutes on low heat.
- Season to taste with plenty of salt and pepper. Serve warm and enjoy!
Notes
To store: This chicken soup can be stored in a covered container in the refrigerator for 5-6 days.
To re-heat: Simply heat gently on the stove, stirring frequently, until warmed. Alternatively it can be re-heated in the microwave for a minute or two, until heated through.
To freeze: This soup freezes perfectly. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you just don’t feel like cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove top
- Cuisine: American
Kim says
This soup was SO GOOD. I’m on a pretty restrictive diet at the moment, so I was really happy to come across this recipe that makes me feel like I’m not missing out. Healthy, delicious comfort food. I had both fresh parsley and dill, couldn’t decide between the two, so put in both ;). Otherwise, the recipe was made exactly as is. I can really see how the nutritional yeast adds depth to the flavour.
This recipe is a keeper and will now be in my regular rotation. Thank you!
Nyssa Tanner says
Aw yes! I’m so happy to hear you enjoyed this soup and that it fits into your dietary restrictions. I absolutely LOVE parsley and dill together, so that sounds amazing. Thanks for the thoughtful comment, and happy cooking! – Nyssa
Melissa F says
This soup is AMAZING! I used half bone broth, half low sodium chicken broth, so delicious! I love ALL of your recipes, thank you for coming up with such simple, healthy, and yummy meals!
Nyssa Tanner says
Oh my gosh YAY! I’m so happy that you love this one and others on NK. Love the combo of half bone broth and half low sodium chicken broth – that’s totally something I would do, too! Thank you for the comment & happy cooking! 🙂
Mali Azima says
Thank you, the soup was super delicious!
Nyssa Tanner says
Amazing! I’m so glad you enjoyed it 🙂
Michelle says
This soup is so delicious! I followed the recipe exactly and honestly it’s perfect. I’ve had a few people try it and ask for the recipe!
So hearty and couldn’t be healthier 🙂
Nyssa Tanner says
Yes! I’m so happy you love it – thank you for making and thanks for sharing your feedback! 🙂
Vanessa Wood says
Made this recipe a couple of weeks ago when searching for a recipe to use up some of my frozen cauliflower rice, (you know, new year…cleaning out the freezer sort of thing), and my husband & I loved it. Then I tried some heavier caloric recipes last week (since I had cream cheese & sour cream in my fridge) & thought I’d better reboot & go back to healthier cooking/eating.
Did some research & bought some fresh cauliflower this time, dusted off my Vitamix, & made my own cauliflower rice. Left over carrots & celery & a big bag of Power Greens & I was good to go.
Did not disappoint. Explained to my husband if we find enough of these “healthy” recipes that we love, we can just start making them instead of cooking some of our “non-healthy” recipes. Thanks for sharing!!
Nyssa Tanner says
This comment just made my day! I’m so glad you loved this soup and that it’s inspiring you to find more nutrient dense recipes you love. (Also love that you added a bag of power greens! I’m going to have to try that!) Happy cooking!! 🙂
Susie says
Bright, nutritious and so delightful! I make this for friends and family with Covid. Always much appreciated!
Nyssa Tanner says
Aw I’m so happy you love this one and have been able to make it for friends and family with Covid. Nothing like chicken soup when you’re sick <3
Celeste says
So tasty! I didn’t have 1/4 cup of fresh herbs so I subbed 2T dill & 2T parsley. It felt like too much, but I was so wrong! Delicious, Thank you!
Nyssa Tanner says
I’m so glad you loved it! Fresh parlsey with fresh dill is one of my favorite herb combos 🙂
JessFM says
Tasty tasty! Husband eats low carb and this was the definitely the comfort food he needed while under the weather. In another pot, I substituted chicken and broth for veggie options (plant-based sausage & veggie broth) to make this vegan for me. Still stupid tasty. This recipe is really adaptive and makes a lot. Yep, 5 stars.
Nyssa Tanner says
I’m so glad you and your husband loved it! And those vegan substitutions sounds awesome – thanks for sharing!
Michelle says
This soup is delicious! So simple but the flavors are great. Perfect for meal prep!
Nyssa Tanner says
I’m so happy that you enjoyed! 🙂
Sarah says
Delicious! Could it be made in a crockpot?
Nyssa Tanner says
Hi Sarah! I haven’t tested it in the crock pot but I bet it would work well. I would saute the veggies as listed in the recipe under step 1 before adding them to the crock pot along with all the ingredients added in step 2. 6 hours on low should be the right amount of time. Then when you remove the chicken to shred it you could add the cauliflower rice, spinach, herbs and lemon to the soup with the shredded chicken and cook on high for an addition 30 minutes or so, until the cauliflower rice is tender. Season to taste with s&p before serving!
Hope you enjoy! xo
Jackie says
This is the most delicious chicken soup recipe that I have ever had/made! Thank you!
Nyssa Tanner says
Oh my gosh! Such a wonderful note to wake up to! So so happy you loved it. Isn’t it perfect for this time of year?
xo Nyssa
Kail says
We love this soup! Have made it several times and it’s always good. Now, I’m going to be ‘that Guy’ – the wife and I decided we wanted a little more spice so I added a serrano pepper with seeds and then topped our bowls with double pepper shredded cheese. It’s a whole new delicious soup! Just the right amount of kick and still feels nourishing.
Nyssa Tanner says
Woot woot! So glad to hear you loved this one – and I always enjoy hearing about additions / substitutions! Spicy + cheese sounds like a serious flavor party
Diana says
Simply delicious. Dill with lemon and all the flavors combined is perfect. I never would have thought to add dill to chicken soup. Soooo good. Even my husband was impressed.
Nyssa Tanner says
I’m so happy you and your husband enjoyed this soup recipe! Dill definitely adds a unique flavor – love it with the lemon! 🙂