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!
Ingredients
3teaspoonsolive oil, divided
1mediumred onion, minced
2carrots, minced
3clovesgarlic, minced
3tablespoonscurry powder
1 ½teaspoonssea salt
4skinless chicken thighs, bone in
1mediumcauliflower, cut into florets
6scoopscollagen powder, see notes
4stalkskale, 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
The collagen powder adds amazing depth to the broth and makes it feel like homemade bone broth. We use Vital Proteins Collagen, which dissolves easily in hot water. Not all brands dissolve in hot water, and some will thicken, so if you have a different brand, do a test first.