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Nothing warms the soul like a nostalgic bowl of chicken soup – and this cauliflower rice chicken soup is a low-carb version that skips the rice or pasta noodles for nourishing and flavorful cauliflower rice! Wholesome veggies and tender shredded chicken float in a rich, satisfying broth full of flavor and goodness. It's also super simple and quick to prep!
Stoked about chicken soup season? Make this chicken zoodle soup next!
This soup is coming to your rescue! It's a gentle reminder to take it slow, enjoy the small things, and savor the moment. This chicken and cauliflower rice soup uses cauliflower rice for a low-carb twist that is satisfying, warming, and nourishing.
This cauliflower rice chicken soup is made from nutritious, low-carb ingredients – the secret to the luscious broth is in this list:
- Olive oil: To cook the veggies with.
- Red onion: Adds an earthy sweetness to balance savory notes.
- Carrots: For sweetness and a vibrant color.
- Garlic: Enhances the overall soup with a savory depth of flavor.
- Curry powder: Brings a layer of warmth.
- Chicken thighs: Get bone-in for extra flavor that infuses into the soup, and leave the powdered chicken stock in the cupboard.
- Cauliflower: Provides heartiness and nutrition, and makes this a low-carb soup.
- Collagen powder: This adds so much depth and makes the soup tastes like a homemade bone broth that's been simmering away for hours. The brand we use, Vital Proteins Collagen, dissolves easily in hot water. However, not all brands do, and some thicken, so always test other brands before adding.
- Kale stalks: Boosts nutrition, texture, and crunch.
- Sea salt: Enhances all the other flavors.
How to make cauliflower rice chicken soup
This chicken and cauliflower soup tastes like a homemade broth that's been simmering on the stove for hours, but it's much simpler than that! The recipe is as easy as sauté, simmer, roast, stir, done! Here are the instructions:
- Sauté vegetables: While your oven preheats, sauté the onion, carrots, and garlic until they're soft and caramelized.
- Simmer: Add the chicken and water the pot, letting the veggies simmer with the chicken.
- Roast: While that's happening, drizzle the cauliflower with oil and then put it into the oven. Once it's done, chop it up so it's small, like rice.
- Shred: Remove the chicken and shred it using forks, then put the meat back into the pot. Add the collagen, cauliflower, and kale then stir everything together and let it simmer until the kale softens. Enjoy!
The secrets of the soup
These two little tips make this chicken cauliflower rice soup taste so flavorful:
- Bone-in chicken thighs. Always! This infuses unparalleled flavor and health benefits. Simmering on the bone essentially makes a rich chicken bone broth right in your soup, and the bones slowly release nutrients such as minerals and amino acids. This works for any other soup too, even with other meats! It also helps the meat retain moisture, resulting in extra tender shredded chicken in your soup.
- Vital Proteins Collagen Peptides. This surprising trick transforms the flavor of the soup AND boosts the health benefits. Vital Proteins Collagen Peptides is so flavorless than many people mix it into their morning coffee. Even though it is flavorless, a few scoops turn the chicken broth into something so rich it's reminiscent of beef broth.
What to serve with cauliflower rice chicken soup
This cauliflower rice chicken soup works as a standalone meal, but you can add some lemon pepper croutons for crunch, or serve alongside some gougères! The classic soup and grilled cheese combo is timeless, but give it a twist with this sriracha apple grilled cheese.
For a refreshing side, serve with a kale salad, brussels sprouts caesar salad, or a broccoli coleslaw. While it's already packed full of nutrients, you can add some roasted root vegetables or crispy eggplant fries for an additional boost.
Which curry should we use?
Our current favorite is Primal Palate but any curry powder will work! Check the spice section of your supermarket – or sometimes it will be with the international foods.
Can I add other ingredients?
Sure! Feel free to add those leftover celery stalks or broccoli florets! Sliced brussels sprouts, spinach, or roasted sweet potato complement this soup. It's rich and flavorful already, but you could also sprinkle in some thyme, black pepper, or parsley. Also, a squeeze of lemon juice adds a bright citrus note.
Can I buy frozen cauliflower rice?
Sure, a packet of frozen cauliflower rice that has been thawed out works great, too. If you're doing it this way, you don't have to roast it and can add it with the other vegetables.
Can I store leftovers?
Yes! It's a recipe you can use for meal prep, too – you could double the recipe for healthy lunches for the week. To store leftovers, store in an airtight container in the fridge for 3-4 days and reheat it on the stovetop, being careful not to let it boil.
- 3 teaspoons olive oil (divided)
- 1 medium red onion (minced)
- 2 carrots (minced)
- 3 cloves garlic (minced)
- 3 tablespoons curry powder
- 1 ½ teaspoons sea salt
- 4 skinless chicken thighs (bone in)
- 1 medium cauliflower (cut into florets)
- 6 scoops collagen powder (see notes)
- 4 stalks kale (stem removed and leaves torn into pieces)
- Preheat your oven to 400 degrees Fahrenheit. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and garlic and cook for 4-5 minutes, or until they start to brown. Add the curry powder and sea salt to the pot and cook for 1 minute.3 teaspoons olive oil, 1 medium red onion, 2 carrots, 3 cloves garlic, 3 tablespoons curry powder, 1 ½ teaspoons sea salt
- Add the chicken and 6 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 30 mins.4 skinless chicken thighs
- While the onions are cooking, place the cauliflower on a baking sheet, drizzle with a little oil, and put it in the oven. Roast for 20 minutes, or until it is starting to turn brown. Remove and let it cool slightly. Chop it small so it is similar to rice.1 medium cauliflower
- Remove the chicken from the pot and shred it using 2 forks. Add the meat back into the pot. Add the collagen, the chopped cauliflower, and the kale, and cook for a few minutes for the kale to soften.6 scoops collagen powder, 4 stalks kale
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.