This Chicken Cauliflower Rice Soup is a warm hug in a bowl! It’s packed with tender chicken, veggies, and fluffy cauliflower rice, making it a healthy and tasty choice.
On chilly days, this soup is my go-to—it’s cozy and filling! Plus, it’s super easy to whip up, so I can spend less time cooking and more time enjoying a good show. 🥣
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep this soup lean and healthy. If you’re short on time, rotisserie chicken works well too! Just add it closer to the end so it heats through without overcooking.
Cauliflower Rice: Fresh riced cauliflower adds a lovely texture, but store-bought is a great time-saver. If you don’t have cauliflower, try using brown rice or quinoa for a different twist. Just adjust the cooking time accordingly.
Vegetables: The mix of carrots and celery brings a classic flavor. If you’re not a fan of celery, feel free to swap it for bell peppers or green beans. You can also add other veggies like zucchini or spinach for extra nutrients!
Herbs: Dried thyme and dill provide a nice depth of flavor. If you have fresh herbs, use them! You could also substitute with Italian seasoning for a slightly different taste.
How Do I Sauté Ingredients for Maximum Flavor?
Sautéing is a key step that builds flavor in this soup. Here are some tips:
- Start by heating olive oil in a pot over medium heat—this helps the onion and garlic release their flavors.
- Add onions first. Sauté them for about 3-4 minutes until they become soft and translucent.
- Follow with garlic, as it cooks faster. Stir it in for about 30 seconds, just until fragrant.
- This step creates a flavorful base for your soup. Don’t rush it; this time is worth it!
How to Make Chicken Cauliflower Rice Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 stalks celery, diced
- 1 small head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: Fresh parsley, for garnish
How Much Time Will You Need?
This delicious soup will take about 30-35 minutes to prepare. You’ll spend about 10-15 minutes chopping and sautéing the ingredients, and then let it simmer for another 15-20 minutes. It’s quick, healthy, and so cozy!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté them together for about 3-4 minutes, until the onion is translucent and fragrant. It’s the perfect base for your soup!
2. Cook the Chicken:
Next, add the diced chicken to the pot. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. This step adds a lot of flavor!
3. Add Vegetables:
Now, toss in the diced carrots and celery. Cook these veggies for another 3-4 minutes, or until they start to soften. The color and crunch will make your soup even tastier!
4. Pour in Broth and Water:
It’s time to add the liquids! Pour in the chicken broth and water, and bring the mixture to a boil. This will create a wonderful broth for your soup.
5. Add Cauliflower and Seasonings:
Once boiling, stir in the riced cauliflower, dried thyme, dried dill, salt, and black pepper. Reduce the heat to a gentle simmer and cover the pot. This allows all those flavors to blend beautifully together.
6. Let It Simmer:
Allow the soup to simmer for about 15-20 minutes. The vegetables should become tender, and the chicken will be fully cooked. Take a moment to enjoy the lovely aroma filling your kitchen!
7. Final Touch and Serve:
Before serving, taste the soup and adjust the seasoning if needed. Spoon it into bowls and garnish with fresh parsley if you like. Serve hot and enjoy your comforting bowl of Chicken Cauliflower Rice Soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure it’s fully thawed before dicing it. The best way to thaw chicken is overnight in the refrigerator. If you’re in a hurry, you can also use the quick method by sealing it in a plastic bag and submerging it in cold water for a couple of hours.
What Can I Substitute for Cauliflower Rice?
If you don’t have cauliflower rice, you can substitute it with regular rice or quinoa. Just remember to adjust the cooking time; rice will need about 20 minutes to cook thoroughly, while quinoa typically takes about 15 minutes. Keep an eye on your broth levels to prevent the soup from becoming too thick!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth to thin it out if needed. You can also freeze leftovers for up to 3 months; just let it cool completely before transferring it to a freezer-safe container.
Can I Add Other Vegetables?
Absolutely! Feel free to add any of your favorite vegetables like spinach, kale, or bell peppers. Just chop them into small pieces and add them in with the carrots and celery for even cooking. Adjust the cooking time slightly based on the vegetables you choose!
