Whole30 Chicken Soup with Rice
Warm, nourishing, and completely Whole30-approved, this Chicken Soup with Rice recipe is a modern twist on classic comfort food. Loaded with wholesome ingredients like tender chicken breasts, vibrant carrots, celery, and a fragrant blend of garlic and thyme, this soup is brought to life with a unique addition of cauliflower rice, making it grain-free and perfect for clean eating. Simmered in a rich chicken broth and seasoned to perfection, this recipe strikes the perfect balance between hearty and healthy. Ready in under an hour and brimming with fresh flavors, it's an ideal choice for busy weeknights or meal prep. Garnished with parsley, every bowl is a comforting embrace that satisfies both your stomach and your Whole30 goals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 3 medium celery stalks
- 3 medium carrots
- 1 large onion
- 4 cloves garlic cloves
- 6 cups chicken broth
- 2 leaves bay leaves
- 1 teaspoon fresh thyme
- 3 cups cauliflower rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Begin by chopping the celery and carrots into small, even pieces. Dice the onion and mince the garlic cloves.
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes, until the vegetables begin to soften.
Push the vegetables to one side of the pot and add the chicken breasts to the other side. Sear each side of the chicken breasts for about 3-4 minutes until they are lightly browned.
Add the minced garlic to the pot and stir it into the vegetables. Cook for another 1-2 minutes until the garlic is fragrant.
Pour in the chicken broth and add the bay leaves and fresh thyme. Increase the heat and bring the soup to a gentle boil.
Reduce the heat to low and cover the pot. Allow to simmer for about 15-20 minutes or until the chicken is fully cooked through.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken back to the soup.
Stir in the cauliflower rice and let it cook for another 5-7 minutes until tender.
Season the soup with salt and black pepper according to taste. Discard the bay leaves.
Serve the soup hot, garnished with fresh parsley. Enjoy the Whole30 chicken soup with the comforting taste of cauliflower rice.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6382 mg | 277% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 31.8 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 444 mg | 34% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4467 mg | 95% | |
*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.
