Cauliflower Rice Chicken Soup
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Nothing warms the soul like a nostalgic bowl of chicken soup – and this cauliflower rice chicken soup is a version that skips the rice or pasta noodles for flavorful cauliflower rice! 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!
This cauliflower rice chicken soup is the kind of recipe I turn to when I want something warm, comforting, and easy to make. Tender chicken, vegetables, and cauliflower rice simmer together in a rich, flavorful broth that tastes like it’s been cooking all day.
The broth is what makes this soup so special. Bone-in chicken thighs add incredible flavor as they cook, while garlic, red onion, carrots, and a little curry powder create a savory base with just the right amount of warmth. The cauliflower rice blends seamlessly into the soup, adding heartiness and texture without overpowering the other ingredients.
I also love that it’s made from simple ingredients but tastes far more complex than the effort involved. Kale stalks add a pleasant crunch, and a little collagen powder gives the broth extra body and richness. It’s the kind of cozy soup that invites you to slow down, grab a spoon, and settle in for a while.
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. Simmering on the bone essentially makes a rich chicken bone broth right in your soup. 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. 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.
Cauliflower Rice Chicken Soup Recipe
Ingredients
- 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)
Instructions
- 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
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More chicken soup recipes
For more inspiration, check out all of our chicken recipes!
This is a great soup. Phoned around to find the collagen peptides but not knowing if I’d like or use it again it was too expensive for me so I used a 2″x4″ strip of pork skin I keep in the freezer to produce an umami flavor to soup/stocks. It turned out wonderful even though I only had 1 large leaf of kale. I prefer a firmer vegetable bite to my soups so 10 minutes before shutting off heat I added another cup of med.chopped celery, onion & carrots. Another addition to this tasty soup was using my own frozen turkey stock.
Thank-you for this far-em-out recipe, Kristen.
Good call on the pork skin! I bet that added tons of flavor!
I’ve made this at least 5 times in the last 2 months. It’s so delicious and makes for the perfect meal prep for thr week!!
That makes me so happy to hear! Hooray!
Does it matter what kind of curry you use? Which do you recommend?
How much water? I cant find it anywhere.
I’m sorry – that was really confusing! It’s 6 cups. 🙂
We’ve made a few of your recipes lately and have really enjoyed them. This one turned out great. Thank you!
I’m so glad you liked this recipe!