Keto Chicken Soup with Rice

Warm up with a comforting bowl of Keto Chicken Soup with Rice—a low-carb twist on a classic favorite. Packed with tender, juicy chicken thighs, aromatic vegetables like onions, celery, and carrots, and a flavorful chicken broth infused with garlic and bay leaves, this hearty soup is both nourishing and satisfying. The secret to its keto-friendly magic lies in cauliflower rice, which mimics traditional rice while keeping carbs to a minimum. A splash of fresh lemon juice brightens the flavors, while parsley adds a finishing touch of freshness. Ready in just an hour, this one-pot wonder is perfect for meal prep or a cozy weeknight dinner. Whether you're following a keto diet or simply looking for a healthier take on comfort food, this soup will quickly become a family favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Onion
• 2 stalks Celery stalks
• 2 medium Carrots
• 3 cloves Garlic cloves
• 6 cups Chicken broth
• 2 leaves Bay leaves
• 1 head Cauliflower
• 2 tablespoons Lemon juice
• 0.25 cup Fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken thighs with salt and pepper on both sides.

Step 3

Add the chicken to the pot and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.

Step 4

Chop the onion, celery, and carrots into small, uniform pieces and mince the garlic.

Step 5

In the same pot, add the chopped onions, celery, and carrots. Cook for about 5 minutes until the vegetables start to soften.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Pour in the chicken broth and add the bay leaves.

Step 8

Return the chicken thighs to the pot, bringing the mixture to a boil.

Step 9

Lower the heat and simmer the soup for 20 minutes.

Step 10

While the soup is simmering, cut the cauliflower into florets and rice it using a food processor or grater until it resembles rice grains.

Step 11

After 20 minutes, remove the chicken from the pot, shred it into bite-sized pieces using two forks, and return it to the soup.

Step 12

Add the riced cauliflower and lemon juice to the soup, stirring well. Cook for an additional 5 minutes.

Step 13

Taste the soup and adjust salt and pepper as needed.

Step 14

Remove the bay leaves, stir in the fresh chopped parsley, and serve hot.

Nutrition Facts

Serving size	(2945.9g)

Amount per serving	% Daily Value*
Calories	1201.2

Total Fat 59.2g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 384.7mg	0%
Sodium 7154.6mg	0%
Total Carbohydrate 74.2g	0%
Dietary Fiber 21.0g	0%
Total Sugars 30.8g
Protein 105.6g	0%

Vitamin D 0IU	0%
Calcium 457.4mg	0%
Iron 12.1mg	0%
Potassium 5038.0mg	0%

*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.

Source of Calories

Fat: 42.6%

Protein: 33.7%

Carbs: 23.7%