When life feels overwhelming or the chill of winter seeps into your bones, nothing compares to a warm bowl of soup. Wholesome Chicken and Cauliflower Rice Soup with Fresh Herbs is not just another soup—it’s a nourishing, soul-soothing dish that’s easy to prepare, delicious to eat, and packed with health benefits. This low-carb, veggie-filled recipe will leave you feeling satisfied without weighing you down. Plus, it’s a one-pot wonder, making cleanup a breeze!
Why This Soup Will Become Your Go-To Meal
Imagine sitting down with a steaming bowl of this hearty soup. You take a spoonful and taste the tender chicken, the fragrant dill, the subtle tang of fresh lemon, and the warm embrace of perfectly seasoned broth. Each bite is a burst of flavor and a reminder that healthy food doesn’t have to be bland or complicated. This dish is perfect for anyone looking for a wholesome yet simple meal, whether you’re meal prepping for the week or whipping up dinner after a busy day.
Ingredients for Wholesome Chicken and Cauliflower Rice Soup
US Customary Measurements
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tablespoons |
| Onion (diced) | 1 medium |
| Carrots (sliced into coins) | 3 |
| Celery (sliced) | 3 stalks |
| Poultry seasoning | 1 teaspoon |
| Nutritional yeast (optional) | 2 tablespoons |
| Sea salt | 2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Chicken broth | 8 cups |
| Chicken breasts (boneless) | 1 pound |
| Baby spinach | 5 ounces |
| Cauliflower rice (fresh) | 14 ounces |
| Fresh dill or parsley | 1/4 cup, chopped |
| Lemon juice | From 1 lemon |
| Additional salt and pepper | To taste |
Metric Measurements
| Ingredient | Amount |
|---|---|
| Olive oil | 45 ml |
| Onion (diced) | 1 medium |
| Carrots (sliced into coins) | 3 |
| Celery (sliced) | 3 stalks |
| Poultry seasoning | 5 g |
| Nutritional yeast (optional) | 30 g |
| Sea salt | 10 g |
| Black pepper | 2.5 g |
| Chicken broth | 2 liters |
| Chicken breasts (boneless) | 450 g |
| Baby spinach | 140 g |
| Cauliflower rice (fresh) | 400 g |
| Fresh dill or parsley | 60 ml, chopped |
| Lemon juice | From 1 lemon |
| Additional salt and pepper | To taste |
Step-by-Step Instructions
1. Sauté the Vegetables
In a large soup pot, warm the olive oil over medium heat until it shimmers. Add the diced onion, sliced carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften and release their natural sweetness. This aromatic base sets the stage for the rest of the soup.
2. Add Seasoning and Broth
Sprinkle in the poultry seasoning, nutritional yeast (if using), sea salt, and black pepper. Stir to coat the vegetables evenly with the spices. Pour in the chicken broth and give it a gentle stir, allowing the flavors to blend beautifully.
3. Cook the Chicken
Carefully add the chicken breasts to the pot. Increase the heat to bring the soup to a soft boil. Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the chicken breasts are fully cooked and tender.
4. Shred the Chicken
Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the broth for a hearty, protein-packed soup.
5. Add Spinach and Cauliflower Rice
Stir in the baby spinach and cauliflower rice. Allow the soup to simmer for another 5-10 minutes. The spinach should wilt, and the cauliflower rice will become tender, adding a satisfying texture to the soup.
6. Finish with Fresh Herbs and Lemon
Add the chopped fresh dill or parsley and squeeze in the juice of one lemon. Stir well and taste the soup, adjusting the salt and pepper as needed. The herbs and lemon brighten the flavors and give the soup a refreshing finish.
7. Serve and Enjoy
Ladle the soup into bowls and garnish with additional fresh herbs if desired. Serve it warm with your favorite crusty bread or enjoy it on its own for a healthy, low-carb meal.
Nutritional Benefits of Chicken and Cauliflower Rice Soup
This soup isn’t just tasty; it’s also loaded with nutrients:
- Chicken: A lean protein source that supports muscle repair and growth.
- Cauliflower Rice: Low in calories and rich in fiber, vitamins C and K, and antioxidants.
- Spinach: Packed with iron, folate, and vitamins A and C.
- Herbs: Dill and parsley are great for digestion and add a burst of flavor.
- Lemon Juice: Boosts vitamin C and adds a bright, refreshing note to the soup.
Expert Tips for Perfect Soup
- Use Fresh Ingredients: Fresh spinach, herbs, and cauliflower rice deliver the best flavors and textures.
- Poultry Seasoning Substitution: If you don’t have poultry seasoning, use a mix of thyme, sage, and rosemary.
- For Extra Creaminess: Stir in a splash of unsweetened coconut milk or cream for a richer texture.
- Meal Prep Friendly: This soup stores beautifully in the fridge or freezer, making it perfect for batch cooking.
Serving Suggestions
- Pair it With: A side salad, crusty bread, or gluten-free crackers.
- Top it Off: Add a dollop of Greek yogurt or sprinkle of Parmesan for extra flavor.
- Make it a Meal: Serve with a simple grilled cheese sandwich for a satisfying dinner.
Storage and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to thin it out.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! This recipe is already dairy-free if you omit optional ingredients like cream or cheese. Nutritional yeast adds a cheesy flavor without any dairy.
2. Can I use rotisserie chicken?
Absolutely. Using pre-cooked rotisserie chicken can save time. Shred it and add it during step 5, skipping the step where you cook raw chicken breasts.
3. Can I make this soup vegetarian?
Yes, swap chicken broth for vegetable broth and omit the chicken. You can add chickpeas or tofu for protein.
4. What can I substitute for cauliflower rice?
If cauliflower isn’t your favorite, use cooked brown rice, quinoa, or even diced potatoes for a heartier texture.
5. How do I ensure the soup isn’t too salty?
Use low-sodium chicken broth and adjust the salt gradually, tasting as you go. The fresh lemon juice also balances out excess saltiness.
6. Can I double the recipe for a crowd?
Yes! Simply double the ingredients, but ensure your pot is large enough to hold the soup without overflowing.
Final Thoughts
Wholesome Chicken and Cauliflower Rice Soup with Fresh Herbs is a dish that checks all the boxes—healthy, hearty, and easy to make. Whether you’re feeding your family or meal prepping for a busy week, this recipe is a winner. With its vibrant herbs, tender chicken, and nutrient-packed veggies, it’s a comforting meal you’ll return to time and again.
So grab your ingredients, set aside 40 minutes, and treat yourself to a bowl of nourishing goodness!
Print
Wholesome Chicken and Cauliflower Rice Soup with Fresh Herbs
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Wholesome Chicken and Cauliflower Rice Soup is a cozy, nourishing dish perfect for any time of year. It’s loaded with tender chicken, fresh vegetables, and vibrant herbs, creating a comforting yet light soup that satisfies without being too heavy. Whether you’re looking for a quick family dinner or meal prep for the week, this one-pot recipe has got you covered.
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, adds 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
- Additional salt and pepper (to taste)
Instructions
-
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
-
Add Seasoning and Broth: Stir in the poultry seasoning, nutritional yeast (if using), sea salt, and black pepper. Pour in the chicken broth and stir well to combine.
-
Cook the Chicken: Add the chicken breasts to the pot and bring the soup to a gentle boil. Lower the heat to a simmer, cover, and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
-
Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
-
Add Spinach and Cauliflower Rice: Stir in the baby spinach and cauliflower rice. Let the soup simmer for another 5-10 minutes, allowing the spinach to wilt and the cauliflower rice to cook through.
-
Finish with Herbs and Lemon: Stir in the fresh dill or parsley and squeeze in the juice of one lemon. Adjust the seasoning with additional salt and pepper, if needed.
-
Serve: Ladle the soup into bowls and garnish with extra herbs, if desired. Serve warm and enjoy!
Notes
- Low-Carb Alternative: The cauliflower rice keeps this dish low in carbs while still being hearty. If you prefer, you can substitute with cooked brown rice or quinoa.
- Herbs Choice: Dill adds a bright, tangy flavor, while parsley offers a more subtle, fresh taste. Use whichever you prefer, or a mix of both.
- Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheating Tip: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American