Paleo Simple Chicken and Rice Soup

Warm, comforting, and incredibly wholesome, this Paleo Simple Chicken and Rice Soup reimagines a classic favorite with a healthy twist! Instead of traditional rice, this recipe uses cauliflower rice to keep it paleo-friendly and low-carb, while packing in plenty of hearty, nutrient-rich ingredients like tender shredded chicken, carrots, celery, and aromatic herbs. With just 20 minutes of prep time and 35 minutes to cook, this easy chicken soup is perfect for weeknight dinners or meal prepping. Each spoonful is brimming with flavor, thanks to a savory chicken stock base infused with garlic, thyme, and bay leaves. Garnished with fresh parsley for a bright finish, this cozy paleo soup is a satisfying and healthy meal your whole family will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 1 medium head Cauliflower
• 2 tablespoons Olive oil
• 3 medium Carrots
• 2 medium Celery stalks
• 1 small Onion
• 3 cloves Garlic cloves
• 6 cups Chicken stock
• 2 Bay leaves
• 4 sprigs Fresh thyme sprigs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley

Directions

Step 1

Begin by ricing the cauliflower: Remove the leaves and stalk from the cauliflower head, and cut it into florets. Place the florets in a food processor and pulse until they become a rice-like texture. Set aside.

Step 2

Dice the carrots, celery, and onion. Mince the garlic cloves.

Step 3

In a large pot over medium heat, add the olive oil. Once heated, add the diced onion and garlic. Sauté for about 3 minutes until the onion becomes translucent.

Step 4

Add the diced carrots and celery to the pot, and continue to sauté for an additional 5 minutes until the vegetables soften.

Step 5

Pour in the chicken stock and add the bay leaves, fresh thyme, salt, and black pepper.

Step 6

Place the chicken breasts in the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes.

Step 7

Remove the chicken breasts from the pot and use two forks to shred the chicken. Return the shredded chicken to the pot.

Step 8

Stir in the cauliflower rice and let it cook for another 5 minutes until the cauliflower rice is tender.

Step 9

Remove the bay leaves and thyme sprigs from the soup.

Step 10

Finely chop the fresh parsley and add it to the soup. Stir well, adjust seasoning to taste if needed, and serve hot.

Nutrition Facts

Serving size	(3485.9g)

Amount per serving	% Daily Value*
Calories	1823.0

Total Fat 67.8g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 513.4mg	0%
Sodium 4339.5mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 31.1g
Protein 233.1g	0%

Vitamin D 4.5IU	0%
Calcium 468.0mg	0%
Iron 17.8mg	0%
Potassium 3792.2mg	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: 33.6%

Protein: 51.4%

Carbs: 15.0%