Go Back

Chicken Cauliflower Rice Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Soup
Servings 4

Ingredients
  

  • 1 lb chicken breasts, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp turmeric powder
  • 1 tbsp smoked paprika
  • 2 tsp ground coriander
  • 2 tbsp avocado oil, ghee, tallow, or organic unrefined coconut oil
  • 1 large onion, diced
  • 4 ribs celery, diced
  • 4 carrots, chopped
  • 4 cloves garlic, sliced
  • 2 tbsp red wine vinegar, balsamic vinegar, or apple cider vinegar
  • 8 cups chicken bone broth
  • 4 cups cauliflower rice, fresh or frozen

Instructions
 

  • In a large bowl sprinkle your chopped chicken with sea salt, pepper, turmeric, smoked paprika, and coriander, then toss well to coat the pieces.
  • Heat your oil of choice in a large stockpot or Dutch oven over medium heat.
  • Add the chicken and cook undisturbed for 4 or 5 minutes. Stir and continue to cook until no longer pink.
  • Meanwhile, chop up all the veggies for your soup.
  • Once the chicken is no longer pink, stir in the veggies and sauté for 7-8 minutes, stirring occasionally.
  • Add the vinegar to deglaze, stir, then add the bone broth and bring to a boil.
  • Reduce the heat and allow your soup to simmer for 15-20 minutes.
  • Add your cauliflower rice to the soup and continue to simmer for about 15 minutes or just until tender.
  • Serve your soup hot, garnished as desired.
QR Code linking back to recipe