30 Minute Keto Chicken and Rice Soup

Name: 30 Minute Keto Chicken and Rice Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 ½ cups shredded chicken breasts; 2 cups cooked cauliflower rice; 2 tablespoons tallow; ½ onion chopped; ⅓ cups matchstick carrots; ½ cups celery; 2 teaspoons garlic; 1 teaspoons Italian seasoning; 3 cups chicken broth; 3 cups raw spinach; 1 bay leaf; salt and pepper to taste

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
144 kcal
Course
Dinner
Cuisine
American

30 Minute Keto Chicken and Rice Soup

Iris Warren

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Loaded with vegetables, warming, healing broth, and made in under 30 minutes this chicken and rice soup is the perfect busy weeknight dinner.

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Ingredients

Servings

2 ½ cups shredded chicken breasts
2 cups cooked cauliflower rice
2 tablespoons tallow or oil
½ onion chopped
⅓ cups matchstick carrots
½ cups celery chopped
2 teaspoons garlic minced
1 teaspoons Italian seasoning
3 cups chicken broth
3 cups raw spinach
1 bay leaf
salt and pepper to taste

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Instructions

Melt the butter in a pot over medium heat.
Stir in the onions and celery, and saute until beginning to soften.
Add in the garlic and Italian seasoning, and saute for another minute.
Pour in the chicken and broth. Cover and simmer for 10 minutes.
Stir in the cauliflower rice and carrots. Simmer until the carrots are a crisp and tender.
Add in the spinach, and stir until wilted.
Season with salt and pepper to taste before serving.

Equipments used:

Notes

Since you’re only cooking the chicken soup for thirty minutes, you do need to use pre-cooked chicken for the recipe. Shredded chicken breasts work best but chicken thighs give a savory flavory.
If you don’t have homemade chicken broth on hand, use bone broth powder (it’s a godsend!). Pour two scoops in with three cups of water. You may need to adjust the salt in the soup and add a pinch more.
Store leftover soup once cooled in an airtight container in the fridge for up to four days. To reheat it, simmer over medium to low heat on the stove.
Freeze chicken and rice soup once cooled in a freezer-safe container. Let it thaw overnight in the fridge before reheating.
You can make this gluten-free chicken rice soup in a slow cooker. Add all the ingredients into the slow cooker and stir well. Let it cook on low for 3 ish hours.

Nutrition Information

Show Details

Calories 144kcal (7%) Protein 27g (54%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 74mg (25%) Sodium 65mg (3%) Potassium 224mg (6%) Vitamin A 18IU (0%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 144 kcal

% Daily Value*

Calories	144kcal	7%
Protein	27g	54%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	74mg	25%
Sodium	65mg	3%
Potassium	224mg	5%
Vitamin A	18IU	0%
Calcium	13mg	1%
Iron	1mg	6%