The whole family will love warming up with this nourishing chicken and cauliflower rice soup. Made in just one pot with plenty of flavor and tons of veggies! So healthy + the perfect “soup season” soup! Whole30, paleo, gluten free, and keto / low carb.
Ahh chicken soup – the ultimate “feel better”, hug-in-a-bowl, immune boosting soup that is an absolute classic comfort food recipe.
And when you load it up with extra veggies (👋🏼 cauliflower rice!) and add the fresh herbs and fresh lemon at the end it really takes it to the next level.
I love making this healthy chicken soup with collagen rich bone broth for an extra layer of nourishment and top notch flavor, but feel free to use whatever type of broth you have on hand.
Why you’ll love this nourishing chicken and cauliflower rice soup
This paleo / whole30 chicken soup is:
- Nourishing
- Packed with vegetables
- Comforting
- Hearty
- Flavorful
- Brothy
- Warming
- Herby
- SO delicious!
Ingredient notes for this nourishing chicken and cauliflower rice soup
(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)
- Chicken breast – Chicken breast is my choice for chicken in this recipe, but you could also use boneless skinless chicken thighs.
- Chicken broth – Collagen rich bone broth – whether homemade or store bought – is absolutely delicious in this paleo chicken soup. However you can also use a standard store bought chicken broth in this recipe as well.
- Onion, carrots, and celery – These three vegetables provide the flavor base for this healthy soup.
- Cauliflower rice – Fresh cauliflower rice is my first choice, but frozen will also work.
- Spinach – Added just at the end just long enough to wilt, to keep it bright green and full of nutrients.
- Nutritional yeast – Nutritional yeast is optional, but it does add a very nice depth of flavor to the soup.
- Fresh herbs – Fresh dill or even fresh parsley would both add a lovely fresh note to this soup.
- Lemon – Added just at the end to brighten the soup up and bring all the flavors together.
How to make this nourishing chicken and cauliflower rice
This chicken soup is made in one pot, and comes together easily in under an hour. Chicken and vegetable soup was never so easy and delicious!
(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)
Here’s the step-by-step instructions
Step 1: Sauté the onion, carrots, and celery
Heat olive oil over medium high heat in a large soup pot. Add onions, carrots, and celery, and saute until starting to soften – about 5-7 minutes.
Step 2: Add the seasonings and chicken breasts
Add nutritional yeast, poultry seasoning, 2 teaspoons sea salt, 1/2 teaspoon black pepper, broth, and chicken. Bring up to a simmer. Make sure the chicken breasts are submerged beneath the broth and cover the pot. Simmer until chicken is cooked through and veggies are tender – about 15-20 minutes.
Step 3: Shred the chicken
Remove chicken to a cutting board and add cauliflower rice to the soup and stir to combine. Simmer 5 minutes or until the cauliflower rice is tender. While the soup continues to simmer shred the chicken using two forks.
Step 4: Finish the soup and serve
Return chicken to the pot along with baby spinach, dill or parsley, and lemon juice.
Allow chicken to warm through and spinach to wilt before serving – this should only take a few minutes on low heat.
Season to taste with plenty of salt and pepper. Serve immediately and enjoy!
What vegetables do you put in chicken soup?
For this recipe I included a classic mix of onion, celery, and carrots, with the nutrient dense addition of cauliflower rice, and baby spinach.
The result is an incredibly flavorful vegetable rich broth that is both filling and nourishing.
Is this nourishing chicken and cauliflower rice soup healthy?
Absolutely! This chicken soup is rich in protein and brimming with vitamin and antioxidant rich vegetables. When combined with fresh herbs, lemon juice, and hearty bone broth it is an absolute dream of a feel-good dinner.
How to store, re-heat, and freeze this nourishing chicken and cauliflower rice soup
To store: This healthy chicken soup can be stored in a covered container in the refrigerator for up to one week.
To re-heat: To re-heat this healthy soup, simply heat gently on the stove, stirring frequently, until warm. Alternatively it can be re-heated in the microwave for a minute or two, until heated through.
To freeze: This soup freezes perfectly. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you just don’t feel like cooking!
Love this healthy Whole30 chicken soup? Here’s some other dairy free soup recipes to try!
- Healthy Whole30 Chicken Pot Pie Soup
- Roasted Cauliflower and Mushroom Soup
- Creamy Dairy Free Chicken and Vegetable Soup
- Creamy Dairy Free Chicken and Cauliflower Rice Soup
- Dairy Free Tomato and Red Pepper Soup
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Nourishing Chicken and Cauliflower Rice Soup {whole30 + paleo + gluten free + keto}
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
The whole family will love warming up with this nourishing chicken and cauliflower rice soup. Made in just one pot with plenty of flavor and tons of veggies! So healthy + the perfect “soup season” soup! Whole30, paleo, gluten free, and keto / low carb.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 carrots, sliced into coins
- 3 stalks celery, sliced
- 1 teaspoon poultry seasoning
- 2 tablespoons nutritional yeast (optional – but adds a nice depth of flavor)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1 pound boneless skinless chicken breasts
- 5 ounces baby spinach
- 14 ounces fresh cauliflower rice
- 1/4 cup fresh dill or parsley, chopped
- juice of 1 lemon
- Salt and pepper to taste
Instructions
- Heat olive oil over medium high heat in a large soup pot. Add onions, carrots, and celery, and saute until starting to soften – about 5-7 minutes.
- Add nutritional yeast, poultry seasoning, 2 teaspoons sea salt, 1/2 teaspoon black pepper, broth, and whole chicken breasts. Bring up to a simmer. Make sure the chicken breasts are submerged beneath the broth and cover the pot. Simmer until chicken is cooked through and veggies are tender – about 15-20 minutes.
- Remove chicken to a cutting board and add cauliflower rice to the soup and stir to combine. Simmer 5 minutes or until the cauliflower rice is tender. While the soup continues to simmer shred the chicken using two forks.
- Return chicken to the pot along with baby spinach, dill or parsley, and lemon juice.
- Allow chicken to warm through and spinach to wilt before serving – this should only take a few minutes on low heat.
- Season to taste with plenty of salt and pepper. Serve immediately and enjoy!
Notes
To store this soup: Store in a covered container in the refrigerator for up to one week.
To re-heat this soup: Simply heat gently on the stove, stirring frequently, until warmed. Alternatively it can be re-heated in the microwave for a minute or two, until heated through.
To freeze this soup: This soup freezes perfectly. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you just don’t feel like cooking.
- Category: soup
- Method: stove top
- Cuisine: american
Keywords: soup, chicken soup, chicken, fresh herbs, comfort food, healthy, gluten free, paleo, whole30
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