Keto Chicken and Rice Soup
A cozy and satisfying chicken soup, made low carb with cauliflower rice. This soup is perfect when you're under the weather or want to make a warming meal to easily warm up for lunches. It's best with homemade chicken broth, but using canned broth with added vegetable bouillon makes a flavorful soup base in a pinch!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course, Soup
Cuisine: American
Keyword: chicken soup, keto chicken and rice soup, keto chicken soup, keto soup
Servings: 6 servings
Calories: 270kcal
- 1 tablespoon olive oil or avocado oil
- 1 cup onion chopped finely
- 1 cup celery sliced
- 1 carrot peeled and sliced
- 2 quarts chicken broth
- 1 1/2 pounds cooked chicken (pulled off a 2 lb roasted chicken)
- 3 cups cauliflower rice fresh or frozen
- 3 cups lacinato kale shredded
- 1 tablespoon thyme
- 1 tablespoon vegetable bouillon (optional, for better flavor)
- sea salt to taste
- black pepper to taste
In a soup pot, add olive oil, onions, and celery, and heat over medium heat, stirring to prevent burning for about 10 minutes, or until softened.
Add the carrots and chicken stock, and bring to a low simmer. Allow to boil for about 10 minutes.
Add the chicken, kale, and cauliflower rice. Season the soup with dried thyme, salt and pepper. If using boxed chicken stock, you might want to use vegetable bouillon for a better flavor. Allow to simmer for about 5 minutes then remove soup from heat.
Calories: 270kcal | Carbohydrates: 11g | Protein: 32g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 1299mg | Potassium: 925mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2937IU | Vitamin C: 78mg | Calcium: 87mg | Iron: 3mg