Cauliflower Rice Chicken Soup Recipe
User Reviews
5
Cauliflower Rice Chicken Soup Recipe
Description
This soup starts with olive oil sautéing minced red onion, carrot, and garlic until lightly browned, then curry powder and sea salt are added to develop flavor. Bone-in, skinless chicken thighs simmer in water with the aromatics to create a richly flavored base. Meanwhile, cauliflower florets roast in the oven until they just begin browning, then are chopped finely to resemble rice grains.
The cooked chicken is shredded and returned to the pot, along with the chopped cauliflower rice, collagen powder—which adds body and a broth-like depth—and torn kale leaves to wilt gently in the hot liquid. The mixture simmers a few minutes more so the kale softens but retains texture.
The use of collagen powder approximates the richness of homemade bone broth while cutting preparation time. Roasting the cauliflower adds a subtle nuttiness and texture contrast to the soup, balancing the curry-spiced broth. The soup can serve as a nourishing meal incorporating vegetables, protein, and spices in one pot.
Note that different collagen brands behave differently; test your brand's solubility and thickening to achieve the best broth texture.
Ingredients
- 3 teaspoons olive oil divided
- 1 medium red onion minced
- 2 carrot minced
- 3 cloves garlic minced
- 3 tablespoons curry powder
- 1 ½ teaspoons salt sea salt
- 4 chicken thighs bone in, skinless
- 1 medium cauliflower cut into florets
- 6 coops collagen powder see notes
- 4 talks kale stem removed and leaves torn into pieces
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and garlic and cook for 4-5 minutes, or until they start to brown. Add the curry powder and sea salt to the pot and cook for 1 minute.
- Add the chicken and 6 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 30 mins.
- While the onions are cooking, place the cauliflower on a baking sheet, drizzle with a little oil, and put it in the oven. Roast for 20 minutes, or until it is starting to turn brown. Remove and let it cool slightly. Chop it small so it is similar to rice.
- Remove the chicken from the pot and shred it using 2 forks. Add the meat back into the pot. Add the collagen, the chopped cauliflower, and the kale, and cook for a few minutes for the kale to soften.
Notes
- Use collagen powder that dissolves easily in hot water to add broth richness without thickening; test your brand first if unsure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 244kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1045mg | 44% |
| Potassium | 928mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5267IU | 105% |
| Vitamin C | 76mg | 84% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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