Can I make this soup dairy-free?

Absolutely. The soup recipe itself is naturally dairy-free. Skip the parmesan garnish, or use a vegan substitute if you love that cheesy finish.

Will frozen cauliflower rice work?

Yes, both fresh and frozen cauliflower rice work beautifully. No need to thaw; just stir it directly into the simmering soup and cook until tender.

What can I substitute for bone broth?

If you don’t have chicken bone broth, regular chicken or vegetable broth will work. For extra richness, boost flavor with an extra splash of vinegar or a bouillon cube.

Can I use pre-cooked chicken?

Definitely. Add cooked shredded or chopped chicken when adding the cauliflower rice—just simmer long enough to heat through. It's a fantastic way to use up leftover roast chicken or rotisserie chicken.

Chicken Cauliflower Rice Soup Recipe

Description

This Chicken Cauliflower Rice Soup is a hearty, wholesome, and flavorful meal that’s perfect for a healthy dinner. Made with tender chicken breasts, fragrant spices, plenty of vegetables, and low-carb cauliflower rice, it’s both nourishing and comforting. Naturally gluten-free and adaptable with your favorite garnishes, this soup is simple to make in one pot and is ready in under an hour.

Ingredients

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Protein

1 lb. chicken breasts, chopped

Spices & Seasonings

1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 Tbsp turmeric powder
1 Tbsp smoked paprika
2 tsps ground coriander

Fats

2 Tbsps avocado oil, ghee, tallow, or organic unrefined coconut oil

Vegetables

1 large onion, diced
4 celery ribs, diced
4 carrots, chopped
4 fresh garlic cloves, sliced

Liquids

2 Tbsps red wine vinegar, balsamic vinegar, or apple cider vinegar
8 cups chicken bone broth

Cauliflower Rice

4 cups cauliflower rice, fresh or frozen

Optional Garnishes

freshly chopped herbs of choice
freshly grated parmesan
fresh squeezed lemon

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Instructions

Season the Chicken: In a large bowl, sprinkle your chopped chicken with sea salt, pepper, turmeric, smoked paprika, and coriander, then toss well to ensure each piece is evenly coated with the spices.
Cook the Chicken: Heat your choice of oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken and cook undisturbed for 4 or 5 minutes. Stir occasionally and continue to cook until the chicken is no longer pink.
Prepare the Vegetables: While the chicken cooks, dice the onion, celery, and carrots, and slice the garlic cloves to have all your vegetables ready.
Sauté the Vegetables: Once the chicken is no longer pink, stir in the prepared vegetables. Sauté everything together for 7-8 minutes, stirring occasionally, until the vegetables begin to soften and become aromatic.
Deglaze & Simmer: Pour in the vinegar to deglaze the pot, scraping up any brown bits from the bottom to add flavor. Next, pour in the chicken bone broth and bring the mixture to a boil.
Simmer the Soup: Reduce the heat to a gentle simmer and cook for 15-20 minutes, allowing all the flavors to meld together.
Add Cauliflower Rice: Stir in the cauliflower rice and continue to simmer for about 15 minutes, or until the cauliflower rice is just tender but not mushy.
Serve: Ladle the hot soup into bowls and garnish with your choice of freshly chopped herbs, grated parmesan, or a squeeze of fresh lemon, if desired.

Notes

You can use pre-riced cauliflower or rice your own by pulsing florets in a food processor.
Switch up the garnishes with your favorite herbs or omit cheese for a dairy-free version.
Store leftovers in an airtight container in the fridge for up to 4 days.
Feel free to use leftover cooked chicken to save time on prep.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 280
Sugar: 6g
Sodium: 920mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 4g
Protein: 33g
Cholesterol: 80mg