Chicken and Cauliflower Rice Soup
Chicken and Cauliflower Rice Soup is a healthy take on a classic chicken soup. Perfect for the fall.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 tbsp. Oil
- 2 Stalks Celery, Chopped
- ¼ cup Chopped Leeks
- Salt and Pepper, To Taste
- 2 Cloves Garlic, Minced
- ½ tsp. Dried Thyme Leaves
- ½ tsp. Paprika
- 4 cups Chicken Broth
- 1 lb. Boneless, Skinless Chicken Breast, Cubed
- 8 oz. Riced Cauliflower (About 2 Cups)
Preparation
Step 1
In a large pot, heat the oil over medium heat.
Step 2
Add the chopped celery and leeks. Season with a pinch of salt and pepper. Sauté for about 5 minutes until they begin to soften.
Step 3
Stir in the minced garlic, dried thyme leaves, and paprika. Sauté for another 1-2 minutes until the garlic is fragrant.
Step 4
Add the chicken broth to the pot. Bring it to a gentle simmer.
Step 5
Once the broth is simmering, carefully add the cubed chicken breast. Simmer for about 10-15 minutes or until the chicken is cooked through and no longer pink in the center.
Step 6
Add the riced cauliflower to the soup. Continue to simmer for an additional 5-7 minutes until the cauliflower is tender.
Step 7
Taste the soup and adjust the seasoning with salt and pepper to your liking.
Step 8
Ladle the hot chicken cauliflower soup into bowls. Garnish with fresh herbs if desired.
Step 9
Serve hot and enjoy your comforting and healthy soup!
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