Crock Pot Chicken and Cauliflower Rice Soup
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0.0
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Unrated
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Prep Time
15 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 Servings
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Calories
338 kcal
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Course
Main Course, Soup
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Cuisine
American
Crock Pot Chicken and Cauliflower Rice Soup
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This easy soup recipe is packed with lean protein and fiber for a healthy low carb meal! Add your favorite veggies, and enjoy it any time of year!
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Ingredients
- 2 Tbsp avocado oil
- 2 medium-sized yellow onions chopped
- 4 cloves garlic minced
- 1 to 1.5 lbs boneless skinless chicken breasts chopped
- 3 cups carrots chopped
- 3 cups celery chopped
- 14 ounces riced cauliflower*
- 3 Tbsp chopped fresh herbs**
- 6 cups chicken broth***
- ½ tsp sea salt to taste
- ½ tsp black pepper
Instructions
- Note: If you're making your own cauliflower rice, use a box grater or a food processor to process the cauliflower florets into rice-sized pieces.
- Transfer the chopped celery and carrots to the bottom of the crock pot.
- Heat the avocado oil in a large skillet over medium-high heat (I use a 12-inch nonstick skillet). Add the onions and sauté, stirring occasionally, until they have softened and begin to caramelize, about 10 minutes. Stir in the minced garlic and continue cooking for another 3 minutes.
- Transfer onion and garlic mixture to the crock pot with the celery and carrots and place the skillet back on the stove top to brown the chicken.
- Add the chopped chicken to the skillet and cook for 2 to 3 minutes over medium high heat or medium heat, just until the chicken is partially cooked.
- Transfer the browned chicken to the crock pot with the vegetables, along with the riced cauliflower, dried herbs, chicken broth, sea salt, and black pepper. Stir everything well.
- Secure the lid on the crock pot and cook on high heat for 4 hours or Low heat for 6-8 hours.
- When the soup is ready, give everything a big stir and taste it for flavor. Add salt and pepper to your personal taste.
- Serve soup in big bowls with crusty bread and enjoy!
- Store leftover soup in an airtight container in the refrigerator for up to 7 days. Soup can also be frozen for up to 3 months.
Notes
- *I use frozen riced cauliflower to save time.
- *I use frozen riced cauliflower to save time.
- **I use a combination of fresh thyme, rosemary, oregano, etc.
- **I use a combination of fresh thyme, rosemary, oregano, etc.
- ***I use chicken bone broth
- ***I use chicken bone broth
Nutrition Information
Show Details
Serving
1Serving (of 6)
Calories
338kcal
(17%)
Carbohydrates
13g
(4%)
Protein
41g
(82%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
122mg
(41%)
Sodium
715mg
(30%)
Potassium
787mg
(22%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 338kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 41g | 82% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 122mg | 41% |
| Sodium | 715mg | 30% |
| Potassium | 787mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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