Hey friends!
Looking for a warm and cozy dish? I’ve got the perfect recipe for you!
Today, I’m sharing my delicious chicken vegetable soup with cauliflower rice.
It’s packed with flavor, super healthy, and perfect for those chilly days.
Plus, it’s super easy to make!
Grab your favorite pot, and let’s dive into this comforting bowl of goodness!
Possible Ingredient Alternatives
Chicken breasts can be replaced with firm tofu or chickpeas for a vegetarian option, maintaining protein content while altering the flavor profile slightly. If using tofu, press and cube it before adding to the soup. For chickpeas, use one 15-ounce can, drained and rinsed.
Cauliflower rice can be substituted with quinoa or brown rice for added whole grains and a different texture. Use about 1 cup of uncooked quinoa or brown rice, and adjust cooking time accordingly. These alternatives provide more complex carbohydrates and fiber.
Chicken stock can be replaced with vegetable broth to make the soup fully vegetarian. Use the same amount of vegetable broth as chicken stock called for in the recipe. This substitution maintains the soup’s liquid base while changing the flavor slightly. For a deeper flavor, consider using mushroom broth as an alternative.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 2 tsp sea salt
- 1/2 tsp black pepper (freshly ground for best flavor)
- 1 lb boneless skinless chicken breasts (cut into 1-inch chunks)
- 3 carrots (peeled and sliced into 1/4-inch rounds)
- juice of 1 lemon
- 3 stalks celery (thinly sliced)
- 3 tbsp olive oil (I like Pompeian Pure Olive Oil for this recipe)
- 1 tsp chicken seasoning
- 5 oz fresh baby spinach
- 14 oz cauliflower rice
- 1/4 cup chopped fresh dill
- 8 cups chicken stock (low sodium preferred)
- 2 tbsp nutritional yeast
- 1 medium onion (diced into 1/2-inch pieces)
Step 1: Sauté Aromatics
In a large soup pot, heat olive oil over medium-high heat.
Add chopped onions, carrots, and celery to the pot.
Sauté these vegetables until they start to soften, which should take about 5-7 minutes.
Stir occasionally to ensure even cooking.
Step 2: Add Seasoning and Chicken
After the vegetables have softened, add nutritional yeast, poultry seasoning, 2 teaspoons of sea salt, and 1/2 teaspoon of black pepper to the pot.
Carefully pour in the broth and add whole chicken breasts, making sure they are submerged beneath the broth.
Bring the mixture up to a simmer and cover the pot.
Allow the chicken to cook through and the vegetables to become tender, which should take approximately 15-20 minutes.
Step 3: Cook Cauliflower Rice and Shred Chicken
Once the chicken is thoroughly cooked, remove it from the pot and place it on a cutting board.
Add cauliflower rice to the soup, stirring to combine.
Let it simmer for about 5 minutes or until the cauliflower rice is tender.
While the soup is simmering, use two forks to shred the chicken breasts into bite-sized pieces.
Step 4: Final Additions
Return the shredded chicken back to the pot, along with fresh baby spinach and either dill or parsley.
Add a squeeze of lemon juice to brighten the flavors.
Allow the chicken to warm through and the spinach to wilt, which should only take a few minutes on low heat.
Step 5: Taste and Serve
Once the spinach is wilted and all ingredients are well combined, taste the soup and adjust the seasoning with plenty of salt and pepper as needed.
Serve immediately for a comforting and nourishing meal.
Enjoy!
