I hope you guys are not getting tired of my soup recipes, but it’s winter and there’s nothing I like more than a big bowl of soup when it’s chilly out side! Here’s my take on a low carb, healthy chicken rice soup. I used cauliflower rice in place of regular rice and it’s really really yummy! If you love soup, you must make this! I keep forgetting to tell you that I don’t cook with a lot of salt as I am extremely salt sensitive… I swell something awful from any added salt (as in my rings get tight and my eyes become frog-like, not a pretty picture) so add as much salt to any of my recipes as you desire!
Chicken Cauliflower Rice Soup
2 tablespoons olive oil
2-3 carrots, chopped (depending on size)
2-3 celery stalks, chopped (also depending on size)
16oz. cauliflower crumbles (if you can’t find bagged, just process a head of cauliflower in food processor)
8 cups low sodium chicken broth
juice of 1 large lemon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
pepper and salt to taste
1 lb. cooked chicken~I buy a rotisserie chicken breast at my local supermarket and cut it up into small pieces. You can buy a regular whole rotisserie chicken and do the same…I love this shortcut! You can also roast or poach chicken breasts and cut up.
Add olive oil to large pot or dutch oven over medium heat.
Add carrots and celery and cook for about 8 minutes.
Add garlic powder, onion powder, cumin and pepper and stir, allowing the seasoning to toast for 30 seconds.
Add broth, lemon and cauliflower crumbles.
Bring to a boil, reduce and simmer for 10 minutes.