5.0 from 96 votes
Cauliflower Rice Chicken Soup Recipe
Nothing warms the soul like a nostalgic bowl of chicken soup - and this cauliflower rice chicken soup is a low-carb version that skips the rice or pasta noodles for nourishing and flavorful cauliflower rice! Wholesome veggies and tender shredded chicken float in a rich, satisfying broth full of flavor and goodness. It's also super simple and quick to prep!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 244 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 3 teaspoons olive oil divided
- 1 medium red onion minced
- 2 carrots minced
- 3 cloves garlic minced
- 3 tablespoons curry powder
- 1 ½ teaspoons sea salt
- 4 skinless chicken thighs bone in
- 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.
Cup of Yum
Notes
- The collagen powder adds amazing depth to the broth and makes it feel like homemade bone broth. We use Vital Proteins Collagen, which dissolves easily in hot water. Not all brands dissolve in hot water, and some will thicken, so if you have a different brand, do a test first.
Nutrition Information
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
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
1045mg
(44%)
Potassium
928mg
(27%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
5267IU
(105%)
Vitamin C
76mg
(84%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 244
% 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.