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You are here: Home / Healthy Weeknight Dinner Recipes / Chicken Cauliflower Rice Soup (Whole 30)

Chicken Cauliflower Rice Soup (Whole 30)

By Lauren Keating On 04/25 8 Comments

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Whole30

Chicken cauliflower rice soup is a comforting soup that is perfect for rainy spring days. Plus, it’s Whole30 compliant!

Be sure to check out my Healthy Eating One-Pot Cookbook for more easy, healthy recipes like this one.

Whole 30 Chicken Cauliflower Rice Soup

This creamy chicken and cauliflower rice soup is a soul-warming comfort food that’s perfect for rainy spring days. I dreamed it up earlier this year when I was doing Whole 30, but it’s remained a favorite ever since.

It all started when I was making Thai red curry chicken over cauliflower rice.

Cauliflower rice – essentially just finely grated cauliflower – is a little shorter than regular white rice and it reminded me of the pastina pasta that’s used in chicken and stars soup.

Even though I hadn’t had chicken and stars or chicken and rice soup in years, I immediately started craving it.

This creamy chicken and cauliflower rice soup was the answer to my craving. Plus. it was a nice change of pace from the Whole 30 roast vegetable soup that I had been relying on for an easy snack.

The cauliflower rice amps up the nutrition, and adds more flavor to the soup than plain white rice does.

Whole 30 Chicken Cauliflower Rice Soup

Adding coconut milk to the broth makes the soup rich and creamy while keeping it Whole 30/paleo friendly.

The coconut milk does add a slight Thai vibe to the soup (a tablespoon of curry paste would feel right at home stirred into the broth) but it’s nothing too out there.

To make the soup

Start by sautéing some onion, celery, and carrot in ghee or olive oil.

You might be tempted to just throw everything in the pot, but this step is actually really important. It helps the vegetables soften (otherwise it takes for-ev-er) and helps develop their flavor.

Whole 30 Chicken Cauliflower Rice Soup

Once the vegetables start to soften, it’s time to add the broth or stock.

Since this soup is so simple, I like to use a good quality, flavorful stock like this browned chicken stock that’s rich in color and flavor. Quality store-bought broth also works – look for one that’s roasted or browned if possible.

Bring it to a boil, then reduce it down to a simmer and add the chicken.

For this soup, I poach the chicken in the broth, then shred it and return it to the pot along with the riced cauliflower. I really like the contrasting texture of the long pieces of shredded chicken with the smaller pieces of cauliflower.

Add some canned coconut milk at the end to make the soup nice and creamy.

If you aren’t concerned with keeping the recipe paleo, you can also go the more traditional route of stirring a tablespoon of flour into the vegetables before adding the broth and swapping the coconut milk out for dairy milk.

Chicken Cauliflower Rice Soup (Whole 30) 1


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Tagged with: cauliflower// Chicken and Poultry// whole 308 Comments

My Cookbooks

Healthy Meal Prep Slow Cooker Cookbookhealthy eatong one-pt cookbook

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Comments

  1. Khadija McMahon says

    03/09 at 11:20 pm

    How does this freeze?

    Reply
  2. Amanda says

    02/22 at 4:38 pm

    Do you have nutrition info posted anywhere? Thank you!

    Reply
    • Lauren Keating says

      02/24 at 8:52 pm

      If you scroll down to the recipe here, there’s a nutrition panel. Since I originally posted it on Food Fanatic and used their embed function, it didn’t carry over to my site. https://www.foodfanatic.com/recipes/chicken-cauliflower-rice-soup-recipe/

      Reply
  3. Dani says

    01/06 at 10:32 pm

    This soup was so amazing! I’m a week into the Whole30, and this recipe is a game changer. I will make this soup even after I finish the 30 days.

    Reply
    • Shirley says

      02/12 at 5:12 pm

      An you use cream instead of coconut milk

      Reply
  4. Thom Rivera says

    07/13 at 5:18 pm

    Is it really only 1 chicken breast, as the ingredients list directs? And by that, do you mean 1 whole chicken breast? Or is it a single breast, which is how the are often sold in the store?

    Reply
    • Lauren Keating says

      08/26 at 8:39 pm

      yup, just one normal portion. Once you shred it up, it’s plenty to go around in the soup!

      Reply
  5. katy says

    12/08 at 2:06 pm

    Just made this soup and it was soooo good! Thank you for the recipe, it is the perfect thing for a snowy day like we’re having

    Reply

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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