Savory Chicken and Cauliflower Rice Soup
This Savory Chicken and Cauliflower Rice Soup is a mouthwatering creation featuring tender chicken, cauliflower rice, and perfectly sautéed onions, carrots, and celery infused with a blend of aromatic herbs and spices. This delicious soup will tantalize the taste buds of you and your guests!
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Servings: 12
Calories: 136kcal
Ingredients
- 1.5 cups Carrots Chopped. 180 grams
- 1.5 cups Celery Chopped. 180 grams
- 1.5 cups Onions Chopped. 180 grams
- 12 ounces Mushrooms Sliced
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Celery Seed
- ½ teaspoon Ground Rosemary Increase to 1 teaspoon if you are just using dried and not ground rosemary.
- ½ teaspoon Ground Sage
- ½ teaspoon Savory
- ½ teaspoon Turmeric
- ½ teaspoon Ground Mustard
- 2 tablespoons Salted Butter
- 2 - 3 tablespoons Avocado Oil
- 36 ounces Cauliflower Rice 3 (12-ounce bags. If you can only find 10 or 10.5 ounce bags at your grocery store, that’s fine. Just use that.)
- 12 cups Chicken Stock or Broth
- 1 pound Chicken Cooked and shredded
Instructions
- Chop 1.5 cups Carrots, 1.5 cups Celery, 1.5 cups Onions. Set them aside.1.5 cups Carrots, 1.5 cups Celery, 1.5 cups Onions
- Slice 12 ounces Mushrooms. Set them aside.12 ounces Mushrooms
- Combine 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Celery Seed, ½ teaspoon Ground Rosemary, ½ teaspoon Ground Sage, ½ teaspoon Savory, ½ teaspoon Turmeric, and ½ teaspoon Ground Mustard. Set them aside.2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Celery Seed, ½ teaspoon Ground Rosemary, ½ teaspoon Ground Sage, ½ teaspoon Savory, ½ teaspoon Turmeric, ½ teaspoon Ground Mustard
- If using an Instant Pot, add 2 tablespoons Salted Butter to the pot and turn on the “Sauté” function. If using a Dutch oven or large pot on the stove, heat the Salted Butter over medium high heat.2 tablespoons Salted Butter
- Add in the mushrooms and sauté them until they release their juices. About 6 minutes. Remove immediately from the pot and set aside.12 ounces Mushrooms
- Add 2 - 3 tablespoons Avocado Oil to the pot. Then add the chopped carrots, celery, and onions. Sauté until softened. About 8 minutes. Add in the spices and seasonings that you just mixed and stir to combine.1.5 cups Carrots, 1.5 cups Celery, 2 - 3 tablespoons Avocado Oil, 1.5 cups Onions
- Add 36 ounces Cauliflower Rice and 10 - 12 cups Chicken Stock or Broth. (Start with 10 cups and add more if you need more volume or just like a thinner soup.)36 ounces Cauliflower Rice, 12 cups Chicken Stock or Broth
- Bring everything to a rolling boil. Reduce the heat, cover the pot, and simmer for 20 minutes. If using an Instant Pot, change the setting to “Meat / Stew” instead of “Sauté”.
- Finally, add in 1 pound Chicken (Cooked, Shredded / Chopped). Serve warm.1 pound Chicken
Equipment
- Cutting Board For dicing the veggies.
- Chef's Knife For dicing the veggies.
- Measuring Cups
- Measuring Spoons
- Instant Pot Optional in place of Dutch Oven or Large Pot
- Rubber Scraper Or other stirring utensil
- Immersion Blender (a.k.a. Stick Blender) Optional. See Recipe Notes.
Notes
- Optional Blending with Immersion Blender
- If you would like a creamier soup, you can use an immersion blender after Step 6 (simmering for 20 minutes). Use the immersion blender to purée the soup. About 3 - 4 minutes. Taste and make any adjustments if needed and then blend again.
- Optional Blending without Immersion Blender
- If you do not have an immersion blender, you can use either a food processor or a high speed blender. You will most likely need to work in batches based on the volume of soup.
- In a food processor, process until it is mostly smooth and only a little chunkiness remains (or to whatever your preference is).
- In a high speed blender, I would run it on what is for me the “purée” setting. On my machine, this is speed #4 out of 5 and a step below “liquify”.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Savory Chicken and Cauliflower Rice Soup
Amount per Serving
Calories
136
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
1715
mg
75
%
Potassium
649
mg
19
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
11
g
22
%
Vitamin A
2798
IU
56
%
Vitamin C
45
mg
55
%
Calcium
54
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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