Pot O Gold Cauliflower Chicken and Rice Soup
Warm up your table with a comforting bowl of Pot O' Gold Cauliflower Chicken and Rice Soup—a hearty, golden-hued dish that will tantalize your taste buds and nourish your soul. This one-pot recipe combines tender chicken thighs, creamy coconut milk, and perfectly cooked white rice with the subtle sweetness of cauliflower, all infused with bold spices like turmeric, cumin, and paprika for a vibrant flavor profile. Simmered to savory perfection with aromatic herbs and a hint of thyme, this gluten-free soup is rich, satisfying, and loaded with wholesome ingredients. Ideal for cozy weeknight dinners or meal prep, it’s finished with a sprinkle of fresh parsley for a pop of color and freshness. Ready in just under an hour, this easy-to-make soup proves you don’t need a pot of gold to savor something truly special!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound chicken thighs, boneless and skinless
- 1 medium head cauliflower, roughly chopped into florets
- 1 cup long-grain white rice
- 6 cups chicken stock
- 1 cup coconut milk (unsweetened)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken thighs to the pot and sear for 2-3 minutes on each side until lightly golden (they don’t need to be fully cooked at this stage).
Add the cauliflower florets and uncooked rice to the pot, stirring to combine.
Pour in the chicken stock and coconut milk, then stir in the turmeric, cumin, paprika, thyme, bay leaf, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Remove the chicken thighs from the pot, shred them with two forks, and return the shredded chicken to the soup.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Discard the bay leaf and serve the soup hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 29.7 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3994 mg | 85% | |
*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.
