Easy Peasy Chicken & Cauli-rice Soup
I came up with this easy peasy, super simple, low-carb soup recipe this winter, and Blake and I have been eating it on repeat ever since! And although spring is fast approaching, I also know we are due for a few more cold snaps before winter’s end. So – I had to share!
This soup is warm, nourishing, savory, delicious – and best of all – super simple and easy to make! It’s both low-carb and paleo (grain-free), which makes it supportive of healthy blood sugar balance and gut health; it’s easy to digest and can help lower inflammation. It’s AIP and Whole30 compliant, and can be tailored to a vegan or vegetarian diet if desired!
So, without further adieu, let’s get started!
EASY PEASY LOW-CARB CHICKEN AND CAULI-RICE SOUP
YOU’LL NEED:
- 2 pasture raised chicken breasts, chopped into small pieces
- 1 tablespoon fat of choice (I recommend butter, ghee, duck fat, or coconut oil)
- Approximately 64 ounces of chicken bone broth or stock (can substitute vegetable broth)
- Half of 1 white onion, diced
- 2 bags frozen organic cauliflower rice
- 4 stalks organic celery, chopped
- 4 large carrots, peeled and diced
- 2 bay leaves
- 1 can organic coconut cream
- Juice of 1 lemon
- Approximately 1-2 teaspoons sea salt
- 1 large soup pot
- Cutting board and knife
- Ladle or soup spoon
TO MAKE:
- Start by chopping and peeling all of your vegetables – the onion, celery, and carrots.
- Add fat of choice, diced onion, and bay leaves to soup pot and cook for 2 minutes – just long enough to release the flavor and aroma. Cook on low to medium heat.
- Next, add the diced chicken to the soup mixture, stir, cover, and let cook for 3 minutes on low to medium heat.
- Then, add all your chopped veggies to the soup pot – the celery and the carrots – cover, and cook for 3 more minutes – just long enough for the veggies to “sweat” and for the flavors to begin to meld.
- Add all your broth or stock to the pot. Turn up the heat to medium/high and bring soup mixture to a boil.
- Once the mixture is boiling, go ahead and add in both cauliflower rice bags. Because the cauliflower rice is frozen, it will stop the boil. Keep the heat on medium/high, cover, and return to a boil.
- Once the soup is boiling, add in your coconut cream, the juice of one lemon, and salt. Reduce heat to low, cover, and let simmer for approximately 15-20 minutes or until veggies are fork tender. Remove bay leaves, serve, and enjoy! Add salt to taste as desired.
- Depending on individual needs, you can add in soaked rice for extra carbs, avocado for healthy fats, or a sprinkle of kelp flakes to support the thyroid.
Wa-la! There you have it. Simple, nourishing, easy to make, and delicious! Doesn’t get much better than that in my opinion!
If you guys are excited to give this soup a try, or make it and enjoy it, be sure to like and comment on my post on Instagram and follow me there – I talk about all things health, wholeness, and healing weekly! Tag me and use the hashtag #recipeswithkasey and #nutritionwithkasey to let me know what you think!