Creamy "Chicken-N-Rice" Soup (Paleo, Whole30 & Low-Carb)
Nourishing & healing, creamy "chicken-n-rice" soup with a healthier spin… Paleo, Whole30, Keto & Low Carb!
Ingredients
- 1-2 tablespoons avocado oil
- 1 onion, chopped
- 6-7 carrots, chopped
- 5 celery stalks, chopped
- 5 cloves minced garlic
- 5 cups chicken bone broth
- 1 can full-fat coconut milk or cream
- 2 organic chicken breasts (cooked and shredded)
- 32 ounces riced cauiflower
- 1/4 cup chopped fresh parsley, optional
- 2 1/2 teaspoons sea salt
Instructions
- Heat avocado oil in a large stockpot or dutch oven over medium heat.
- Add onions, carrots and celery to pot and cook 8-10 minutes until soft and translucent. Stir in garlic for about 1 minute until fragrant.
- Next, stir in shredded cooked chicken, cauliflower rice, chicken broth, sea salt and canned coconut milk. Simmer for 25-30 minutes until vegetables are fork tender.
- Add a little more sea salt to taste if needed.
- Garnish with chopped fresh parsely. Enjoy!
Notes
Add more chicken bone broth and sea salt if needed. The sea salt is the key to bring out the flavors. We usually add more sea salt to our individual soup bowls.
Tried this recipe?Let us know how it was!