Description
The whole family will love warming up with this wholesome chicken and cauliflower rice soup. Made in just one pot with plenty of flavor and tons of veggies! The perfect “soup season” soup that’s ready in less than an hour!
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced into coins
- 3 stalks celery, sliced
- 1 teaspoon poultry seasoning
- 2 tablespoons nutritional yeast (optional – but adds a nice depth of flavor)
- 2 teaspoons sea salt
- 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
- juice of 1 lemon
- 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, 2 teaspoons sea 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 the chicken using two forks.
- 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 immediately 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