Low Carb Simple Chicken and Rice Soup

Cozy up with a warm bowl of Low Carb Simple Chicken and Rice Soup, a delicious twist on the classic comfort food that’s both satisfying and keto-friendly. This wholesome recipe swaps traditional rice for tender, nutrient-packed cauliflower rice, making it perfect for those watching their carb intake without sacrificing flavor. Tender shredded chicken mingles with a medley of sautéed vegetables, fragrant garlic, thyme, and a low-sodium chicken broth to create a hearty, savory soup that’s ready in just 45 minutes from prep to table. Garnished with a sprinkle of fresh parsley, this one-pot meal is easy to make, brimming with natural goodness, and perfect for a cozy family dinner or meal prep. Whether you're on a low-carb diet or simply seeking a lighter alternative, this comforting soup delivers all the flavor you crave with none of the guilt!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces chicken breasts, boneless and skinless
• 1 medium onion, finely chopped
• 2 pieces celery stalks, sliced
• 1 large carrot, peeled and diced
• 3 pieces garlic cloves, minced
• 8 cups chicken broth, low-sodium
• 2 cups cauliflower rice
• 1 piece bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper, ground
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.

Step 3

In the same pot, add the chopped onion, sliced celery, and diced carrot. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Pour in the chicken broth, and add the cauliflower rice, bay leaf, thyme, salt, and black pepper. Stir to combine.

Step 6

Return the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.

Step 7

Remove the chicken from the pot, shred it with two forks, and return the shredded chicken to the soup.

Step 8

Taste and adjust seasoning with additional salt and pepper if needed.

Step 9

Discard the bay leaf before serving.

Step 10

Ladle the soup into bowls and garnish with fresh parsley.

Step 11

Serve hot and enjoy your low-carb chicken and cauliflower rice soup.

Nutrition Facts

Serving size	(2847.0g)

Amount per serving	% Daily Value*
Calories	1139.8

Total Fat 45.5g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 3973.2mg	0%
Total Carbohydrate 50.3g	0%
Dietary Fiber 13.0g	0%
Total Sugars 17.0g
Protein 124.9g	0%

Vitamin D 3.5IU	0%
Calcium 314.3mg	0%
Iron 7.2mg	0%
Potassium 2547.7mg	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: 36.9%

Protein: 45.0%

Carbs: 18.1%