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A bowl of low carb chicken and rice soup.
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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 mins
Cook Time30 mins
Total Time40 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