Keto Chicken Soup with Rice
Warm, comforting, and keto-friendly, this Keto Chicken Soup with Rice is the perfect nourishing meal for low-carb enthusiasts. Packed with tender shredded chicken thighs, aromatic vegetables, and a flavorful chicken broth, this recipe swaps traditional rice for riced cauliflower, making it both lighter and healthier while maintaining the hearty, comforting qualities you crave. Infused with garlic, bay leaves, and a splash of fresh lemon juice, every bite is bright and satisfying. The soup comes together in under an hour, making it ideal for weeknight dinners or meal prep. Garnished with fresh parsley, it’s a wholesome and delicious way to enjoy a classic chicken soup while sticking to your keto or low-carb lifestyle. Perfect for those seeking comfort food with a healthy twist!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion
- 2 stalks Celery stalks
- 2 medium Carrots
- 3 cloves Garlic cloves
- 6 cups Chicken broth
- 2 leaves Bay leaves
- 1 head Cauliflower
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with salt and pepper on both sides.
Add the chicken to the pot and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
Chop the onion, celery, and carrots into small, uniform pieces and mince the garlic.
In the same pot, add the chopped onions, celery, and carrots. Cook for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and add the bay leaves.
Return the chicken thighs to the pot, bringing the mixture to a boil.
Lower the heat and simmer the soup for 20 minutes.
While the soup is simmering, cut the cauliflower into florets and rice it using a food processor or grater until it resembles rice grains.
After 20 minutes, remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the soup.
Add the riced cauliflower and lemon juice to the soup, stirring well. Cook for an additional 5 minutes.
Taste the soup and adjust salt and pepper as needed.
Remove the bay leaves, stir in the fresh chopped parsley, and serve hot.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 7155 mg | 311% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.8 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5038 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
