This Chicken and Cauliflower Rice Soup is a comforting, nutritious bowl of goodness, perfect for chilly days or when you’re in the mood for something light yet satisfying. With tender chicken, hearty vegetables, cauliflower rice, and a fresh lemony finish, this soup is packed with flavor and nutrients. The addition of poultry seasoning and fresh herbs enhances its warm, savory taste, making it ideal for cozy dinners or healthy meal prep.
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: In a spacious pot, warm the olive oil over medium heat until it shimmers gently. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
- Add Seasoning and Broth: Sprinkle in the poultry seasoning, nutritional yeast (if using), sea salt, and black pepper. Stir well, then pour in the chicken broth.
- Cook the Chicken: Add the chicken breasts to the pot. Raise the heat to bring the soup to a soft boil, then lower the heat and let it simmer quietly. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Reintroduce the shredded chicken back into the pot, incorporating it into the mixture.
- Add Spinach and Cauliflower Rice: Stir in the baby spinach and cauliflower rice. Cook for an additional 5-10 minutes, until the spinach is wilted and the cauliflower rice is tender.
- Finish with Herbs and Lemon: Stir in the chopped dill or parsley and add the lemon juice. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. Add a finishing touch with extra fresh herbs, if you like, to enhance the presentation and flavor.
Conclusion:
This Wholesome Chicken and Cauliflower Rice Soup is both nourishing and flavorful, combining tender chicken, vibrant vegetables, and fresh herbs in every spoonful. Light yet filling, it’s a versatile soup perfect for any season and a delicious way to get a healthy dose of vegetables.
Wholesome Chicken and Cauliflower Rice Soup with Fresh Herbs
A hearty, nutritious chicken and vegetable soupmade with cauliflower rice, fresh spinach, and herbs, ideal for a cozy,healthful meal.
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: In a spacious pot, warm the olive oil over medium heat until it shimmers gently. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
- Add Seasoning and Broth: Sprinkle in the poultry seasoning, nutritional yeast (if using), sea salt, and black pepper. Stir well, then pour in the chicken broth.
- Cook the Chicken: Add the chicken breasts to the pot. Raise the heat to bring the soup to a soft boil, then lower the heat and let it simmer quietly. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Reintroduce the shredded chicken back into the pot, incorporating it into the mixture.
- Add Spinach and Cauliflower Rice: Stir in the baby spinach and cauliflower rice. Cook for an additional 5-10 minutes, until the spinach is wilted and the cauliflower rice is tender.
- Finish with Herbs and Lemon: Stir in the chopped dill or parsley and add the lemon juice. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. Add a finishing touch with extra fresh herbs, if you like, to enhance the presentation and flavor.