Whole30 Chicken Soup with Rice

Warm, hearty, and completely Whole30-compliant, this Chicken Soup with Rice is a nourishing twist on classic comfort food. Packed with tender shredded chicken, vibrant veggies like celery, carrots, and onion, and infused with aromatic garlic, thyme, and bay leaves, this soup delivers rich, homemade flavor in every spoonful. Instead of traditional grains, it features cauliflower rice for a low-carb, gluten-free alternative that’s perfect for those following Whole30 or paleo diets. With just 20 minutes of prep and a single pot, this easy chicken soup makes a quick and wholesome meal the entire family will love. Serve it steaming hot, garnished with fresh parsley for a bright, herbaceous finish. Ideal for meal prep or cozy evenings, this recipe makes six satisfying servings of pure comfort.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 3 medium celery stalks
• 3 medium carrots
• 1 large onion
• 4 cloves garlic cloves
• 6 cups chicken broth
• 2 leaves bay leaves
• 1 teaspoon fresh thyme
• 3 cups cauliflower rice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by chopping the celery and carrots into small, even pieces. Dice the onion and mince the garlic cloves.

Step 2

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes, until the vegetables begin to soften.

Step 3

Push the vegetables to one side of the pot and add the chicken breasts to the other side. Sear each side of the chicken breasts for about 3-4 minutes until they are lightly browned.

Step 4

Add the minced garlic to the pot and stir it into the vegetables. Cook for another 1-2 minutes until the garlic is fragrant.

Step 5

Pour in the chicken broth and add the bay leaves and fresh thyme. Increase the heat and bring the soup to a gentle boil.

Step 6

Reduce the heat to low and cover the pot. Allow to simmer for about 15-20 minutes or until the chicken is fully cooked through.

Step 7

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken back to the soup.

Step 8

Stir in the cauliflower rice and let it cook for another 5-7 minutes until tender.

Step 9

Season the soup with salt and black pepper according to taste. Discard the bay leaves.

Step 10

Serve the soup hot, garnished with fresh parsley. Enjoy the Whole30 chicken soup with the comforting taste of cauliflower rice.

Nutrition Facts

Serving size	(2789.0g)

Amount per serving	% Daily Value*
Calories	1412.4

Total Fat 46.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.9g
Cholesterol 385.6mg	0%
Sodium 6381.8mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 19.0g	0%
Total Sugars 31.8g
Protein 174.4g	0%

Vitamin D 4.5IU	0%
Calcium 444.0mg	0%
Iron 11.9mg	0%
Potassium 4467.0mg	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: 29.5%

Protein: 49.6%

Carbs: 20.9%