Low Carb Arroz Caldo
Discover a delicious twist on a Filipino classic with this Low Carb Arroz Caldo recipe, a perfect blend of comfort and healthy eating. This keto-friendly version swaps traditional rice for tender cauliflower rice, creating a lighter yet equally satisfying dish packed with bold flavors. Juicy chicken breast is simmered with aromatic garlic, ginger, and onions in a rich chicken broth, enhanced by the umami depth of fish sauce. Finished with vibrant green onions, creamy hard-boiled eggs, crunchy fried garlic, and a splash of fresh lemon, this hearty soup offers a guilt-free indulgence without sacrificing authenticity. Ready in just 45 minutes, it’s ideal for meal prep or savoring fresh, warm bowls of Filipino-inspired goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 pound Chicken breast
- 1 medium Onion, finely chopped
- 5 pieces Garlic cloves, minced
- 1 inch Fresh ginger, sliced
- 2 tablespoons Olive oil
- 6 cups Chicken broth
- 2 tablespoons Fish sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 pieces Green onions, chopped
- 2 pieces Hard-boiled eggs, peeled and halved
- 1 piece Lemon, sliced into wedges
- 2 tablespoons Fried garlic, for topping
Instructions
Begin by preparing the chicken breast. Rinse it under cold water and pat dry using paper towels. Cut the chicken into bite-sized pieces and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3 minutes.
Add the minced garlic and sliced ginger into the pot. Stir and cook for about 2 minutes until they release their aroma.
Introduce the chicken pieces into the pot, stirring to coat them with the garlic, onion, and ginger mixture. Cook until the chicken is lightly browned on the outside, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to let it simmer. Allow the chicken to cook thoroughly for about 10 minutes.
Stir in the cauliflower rice, fish sauce, salt, and pepper. Continue to simmer for another 5 minutes, allowing the flavors to fully develop and the cauliflower rice to become tender.
Taste and adjust the seasoning with more salt or fish sauce as needed.
To serve, ladle the arroz caldo into bowls. Garnish with chopped green onions, halved hard-boiled eggs, and a sprinkle of fried garlic.
Serve each bowl with a wedge of lemon on the side for squeezing over the arroz caldo just before eating.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 8733 mg | 380% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.7 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3920 mg | 83% | |
*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.
