Chicken And Cauliflower Rice Soup Recipes

CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
• Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
• Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
• Garnish with basil and cilantro.

NICHOLE'S CHICKEN CAULIFLOWER SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes.
• Heat olive oil in a large soup pot over medium heat. Stir celery, carrots, onion, and garlic into the hot olive oil; season with salt and pepper. Cook and stir until vegetables soften, about 10 minutes.
• Stir chicken broth and milk into vegetable mixture; bring to a boil. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes.
• Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.

NOURISHING CHICKEN AND CAULIFLOWER RICE SOUP {WHOLE30 + PALEO + GLUTEN FREE + KETO}

Steps:

• Heat olive oil over medium high heat in a large soup pot. Add onions, carrots, and celery, and saute until starting to soften - about 5-7 minutes.
• Add nutritional yeast, poultry seasoning, 2 teaspoons sea salt, 1/2 teaspoon black pepper, broth, and whole chicken breasts. Bring up to a simmer. Make sure the chicken breasts are submerged beneath the broth and cover the pot. Simmer until chicken is cooked through and veggies are tender - about 15-20 minutes.
• Remove chicken to a cutting board and add cauliflower rice to the soup and stir to combine. Simmer 5 minutes or until the cauliflower rice is tender. While the soup continues to simmer shred the chicken using two forks.
• Return chicken to the pot along with baby spinach, dill or parsley, and lemon juice.
• Allow chicken to warm through and spinach to wilt before serving - this should only take a few minutes on low heat.
• Season to taste with plenty of salt and pepper. Serve immediately and enjoy!

CROCKPOT CHICKEN AND CAULIFLOWER RICE SOUP

Steps:

• Turn the crockpot on high and allow it to preheat while you chop the veggies.
• To the crockpot, add chicken breasts, celery, vegetable broth, bay leaves, turmeric, salt and pepper.
• Leave crockpot set on high to cook 6 hours.
• Check crockpot at 6 hours to see if chicken is cooked. It should be tender and you should be able to pull it apart easily with a spatula or spoon. If not, allow to cook for another hour until you can shred the chicken.
• After chicken is cooked, reduce crockpot to low. Add cauliflower rice. Cook another 20 minutes to cook the cauliflower rice until tender.
• Transfer to a bowl and serve immediately.