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
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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.
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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.
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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.
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Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
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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.
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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.
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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