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–+ servings

Chicken & Cauliflower Rice Soup

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SERVINGS 6
Course Lunch, Soup
Cuisine American, Americana
Servings 6
Calories 160 kcal

Ingredients
 

  • 1 lb. chicken breasts halved
  • 6 cups chicken broth
  • 2 cups carrot⁣⁣s
  • 1 cup celery
  • 1 cup onion
  • 2 tsp. garlic
  • 2 bay leaves
  • 1/2 tsp. onion powder
  • 1/4 tsp. thyme
  • 1/4 tsp. salt & pepper
  • 4 cups cauliflower rice or 2 1/2 cups roughly chopped cauliflower

Instructions
 

  • Place chicken in a large pot. Add all remaining ingredients except cauliflower. Gently stir. Bring to a boil.
  • Meanwhile, if starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
  • Once boiling, reduce to a simmer. Stirring occasionally, cook for 6 minutes.
  • Add riced cauliflower. Continue to cook and stir occasionally until veggies have softened and chicken is fully cooked, about 6 more minutes.
  • Remove and discard bay leaves. Transfer chicken to a large bowl, and shred with two forks.
  • Return chicken to the pot, and mix well.

Nutrition

Calories: 160kcalCarbohydrates: 14gProtein: 20gFat: 3gSaturated Fat: 1gCholesterol: 48mgSodium: 1024mgPotassium: 1012mgFiber: 4gSugar: 6gVitamin A: 7226IUVitamin C: 74mgCalcium: 75mgIron: 2mg
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