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