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Crock Pot Chicken and Cauliflower Rice Soup
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Crock Pot Chicken and Cauliflower Rice Soup

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!

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 6 Servings
Calories: 338 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 Tbsp avocado oil
  • 2 medium-sized onion chopped, yellow
  • 4 cloves garlic minced
  • 1 to 1.5 lbs chicken breast chopped, boneless skinless
  • 3 cups carrot chopped
  • 3 cups celery chopped
  • 14 ounces cauliflower riced
  • 3 Tbsp fresh herbs chopped
  • 6 cups chicken broth
  • ½ tsp salt to taste, sea salt
  • ½ tsp black pepper

Instructions

    Cup of Yum
  1. 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.
  2. Transfer the chopped celery and carrots to the bottom of the crock pot.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Secure the lid on the crock pot and cook on high heat for 4 hours or Low heat for 6-8 hours.
  8. When the soup is ready, give everything a big stir and taste it for flavor. Add salt and pepper to your personal taste.
  9. Serve soup in big bowls with crusty bread and enjoy!
  10. 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

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%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 338

% 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.