Paleo Simple Chicken and Rice Soup
Warm, comforting, and packed with wholesome flavors, this Paleo Simple Chicken and Rice Soup is a delicious twist on a classic favorite. Perfect for paleo enthusiasts or anyone seeking a light, grain-free option, this recipe swaps traditional rice for tender cauliflower rice, creating a low-carb and nutrient-rich alternative. Featuring juicy shredded chicken breast, aromatic herbs like thyme and parsley, and a medley of carrots, celery, and garlic, this soup is brimming with fresh, natural ingredients. Ready in under an hour, it's an ideal meal for busy weeknights or whenever you crave a healthy, satisfying bowl of soup. Serve hot and enjoy this guilt-free, paleo-friendly comfort food that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 3 medium Carrots
- 2 medium Celery stalks
- 1 small Onion
- 3 cloves Garlic cloves
- 6 cups Chicken stock
- 2 Bay leaves
- 4 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Begin by ricing the cauliflower: Remove the leaves and stalk from the cauliflower head, and cut it into florets. Place the florets in a food processor and pulse until they become a rice-like texture. Set aside.
Dice the carrots, celery, and onion. Mince the garlic cloves.
In a large pot over medium heat, add the olive oil. Once heated, add the diced onion and garlic. Sauté for about 3 minutes until the onion becomes translucent.
Add the diced carrots and celery to the pot, and continue to sauté for an additional 5 minutes until the vegetables soften.
Pour in the chicken stock and add the bay leaves, fresh thyme, salt, and black pepper.
Place the chicken breasts in the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes.
Remove the chicken breasts from the pot and use two forks to shred the chicken. Return the shredded chicken to the pot.
Stir in the cauliflower rice and let it cook for another 5 minutes until the cauliflower rice is tender.
Remove the bay leaves and thyme sprigs from the soup.
Finely chop the fresh parsley and add it to the soup. Stir well, adjust seasoning to taste if needed, and serve hot.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 31.1 g | ||
| Protein | 233.1 g | 466% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 468 mg | 36% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3792 mg | 81% | |
*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.
