Whole30 Simple Chicken and Rice Soup
Cozy up with this Whole30 Simple Chicken and Rice Soup, a wholesome and comforting one-pot meal perfect for healthy eating and busy weeknights! This recipe swaps traditional rice for nutrient-packed cauliflower rice, keeping things light and gluten-free, while tender shredded chicken adds satisfying protein. Fresh herbs like thyme and parsley enhance the flavors, while a medley of carrots, celery, and onions offers a colorful, aromatic base. In just under an hour, this soup is ready to serve, making it ideal for meal prep or a nourishing lunch or dinner option. Whether you're following a Whole30 plan or just looking for a delicious low-carb soup, this hearty dish hits the mark with minimal prep and maximum flavor!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 3 cups cauliflower rice
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery to the pot and sauté for about 5 minutes, or until vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken broth, bay leaf, fresh thyme, salt, and black pepper to the pot.
Place the whole chicken breasts into the broth. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
Add the cauliflower rice to the pot and cook for an additional 10 minutes or until the cauliflower rice is tender.
Remove the bay leaf from the soup.
Taste the soup and adjust seasoning with more salt and pepper if desired.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6299 mg | 274% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 22.8 g | ||
| Protein | 171.8 g | 344% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 382 mg | 29% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3956 mg | 84% | |
*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.
