Low Carb Chicken Soup with Cauliflower Rice
This nourishing soup combines tender chicken, cauliflower rice, and coconut milk for a delicious low-carb comfort food option perfect for any meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup cauliflower rice Can substitute with finely chopped broccoli.
- 1 can coconut milk Full-fat for creamier texture.
- 4 cups chicken broth Low-sodium recommended.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced Fresh ginger adds the best flavor.
- 1 cup carrots, sliced
- 1 cup celery, chopped
- to taste Salt and pepper
- Fresh herbs for garnish (optional) Cilantro or basil recommended.
Instructions
Cooking Instructions
- In a large pot, heat it over medium heat. Sauté the onion, garlic, and ginger until fragrant.
- Add the sliced carrots and chopped celery, cooking until just tender.
- Pour in the chicken broth and bring it to a boil.
- Stir in the shredded chicken and cauliflower rice, then reduce the heat and let it simmer for about 10 minutes.
- Finally, pour in the coconut milk, season with salt and pepper, and warm up until the soup reaches 165°F (74°C).
- Serve hot, garnished with fresh herbs if desired.
Notes
Best served with a side salad or low-carb bread. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid grainy texture. This soup freezes well—leave space in the container for expansion.