Low Carb Simple Chicken and Rice Soup
Warm up with this hearty Low Carb Simple Chicken and Rice Soup, a wholesome twist on the classic comfort food. Packed with tender shredded chicken, nutrient-rich vegetables, and low-carb cauliflower rice, this satisfying soup is perfect for those looking to cut carbs without compromising flavor. Slow-simmered in a savory, herb-infused chicken broth, every spoonful delivers a burst of cozy goodness, enhanced by the earthy notes of thyme and the fresh, bright pop of parsley. Ready in just 45 minutes, this one-pot recipe is easy to make, keto-friendly, and ideal for meal prepping or enjoying as a nourishing dinner any night of the week. Serve it piping hot for a comforting dish the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, boneless and skinless
- 1 medium onion, finely chopped
- 2 pieces celery stalks, sliced
- 1 large carrot, peeled and diced
- 3 pieces garlic cloves, minced
- 8 cups chicken broth, low-sodium
- 2 cups cauliflower rice
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
In the same pot, add the chopped onion, sliced celery, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth, and add the cauliflower rice, bay leaf, thyme, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot, shred it with two forks, and return the shredded chicken to the soup.
Taste and adjust seasoning with additional salt and pepper if needed.
Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley.
Serve hot and enjoy your low-carb chicken and cauliflower rice soup.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.0 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2548 mg | 54% | |
*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.
