Ingredients
- 1 lb. chicken breasts, chopped (feel free to use thighs if preferred)
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp turmeric powder
- 1 Tbsp smoked paprika
- 2 tsp ground coriander
- 2 Tbsp avocado oil, ghee, tallow, or organic unrefined coconut oil (any of these oils work well for sautéing)
- 1 large onion, diced
- 4 celery ribs, diced
- 4 carrots, chopped
- 4 fresh garlic cloves, sliced
- 2 Tbsp red wine vinegar, balsamic vinegar, or apple cider vinegar (use whichever you prefer)
- 8 cups chicken bone broth (or regular chicken broth if you don’t have bone broth)
- 4 cups cauliflower rice, fresh or frozen
- Freshly chopped herbs (optional, for garnish)
- Freshly grated parmesan (optional, for garnish)
- Freshly squeezed lemon (optional, for serving)
Preparation Notes:
- If using frozen cauliflower rice, thaw it in the microwave or on the stovetop before adding it to the soup. This will ensure it cooks evenly.
- When chopping your vegetables, try to keep the pieces uniform in size to ensure they cook evenly.
- If you don’t have bone broth, regular chicken broth works just as well, but bone broth will provide an extra layer of richness and nutrition, including collagen and minerals.
Instructions
1. Season the Chicken
Start by seasoning your chopped chicken with sea salt, black pepper, turmeric powder, smoked paprika, and ground coriander. Toss the chicken pieces to make sure the spices coat the chicken evenly. The spices are essential to creating the flavor profile of the soup, so don’t skip this step! The turmeric adds a subtle warmth, while the smoked paprika gives the dish a delicious depth.
2. Cook the Chicken
Next, heat your choice of oil (avocado oil, ghee, tallow, or coconut oil) in a large stockpot or Dutch oven over medium heat. Once the oil is hot, add the seasoned chicken pieces to the pot. Let the chicken cook undisturbed for about 4-5 minutes. This helps to develop a nice sear on the meat. Once the chicken has browned on one side, stir it to cook through. Continue cooking for an additional 5-7 minutes, or until the chicken is no longer pink in the center.
3. Sauté the Vegetables
While the chicken is cooking, chop your vegetables. Dice the onion, chop the carrots, and slice the garlic. Set them aside for easy access. Once the chicken is cooked through, add the diced onion, celery, carrots, and garlic to the pot. Sauté the vegetables for 7-8 minutes, stirring occasionally. This allows the vegetables to soften and release their flavors into the soup.
4. Deglaze the Pot
After the vegetables have softened, it’s time to deglaze the pot. Pour in your vinegar (red wine, balsamic, or apple cider vinegar work great), and give the pot a good stir to scrape up any browned bits from the bottom. These browned bits are packed with flavor and will infuse your soup, so don’t skip this step.
5. Add the Broth
Once you’ve deglazed the pot, add the chicken bone broth to the soup. Stir everything together and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes. This allows the flavors to meld together, and the vegetables to become tender.
6. Add the Cauliflower Rice
After the soup has simmered, add the cauliflower rice to the pot. Stir it in and let the soup simmer for an additional 15 minutes, or until the cauliflower rice is tender. If you’re using frozen cauliflower rice, it may cook more quickly, so keep an eye on it.
7. Garnish and Serve
Once the soup is ready, it’s time to serve. Ladle the soup into bowls and garnish it with freshly chopped herbs, a sprinkle of grated parmesan, and a squeeze of fresh lemon if desired. The lemon adds a refreshing brightness that balances the richness of the soup.
Enjoy your hearty, flavorful Chicken Cauliflower Rice Soup!
Notes
- Cooking the Chicken: It’s important not to overcrowd the chicken in the pot. If you add too much at once, the chicken will steam instead of sear, and you won’t get the same depth of flavor. Cook it in batches if necessary.
- Vegetable Consistency: To ensure that your carrots and celery cook evenly, make sure they are chopped into similar-sized pieces. This will prevent some vegetables from overcooking while others are still too firm.
- Don’t Skip the Deglazing Step: The brown bits that form on the bottom of the pot after cooking the chicken contain a ton of flavor. Use vinegar or broth to lift these bits and infuse your soup with a richer taste.
- Cauliflower Rice: If you find that the cauliflower rice isn’t breaking apart or cooking properly, try mashing it with a spoon as it simmers. This will help it blend into the soup and give it a more cohesive texture.
- Storage: Leftovers can be stored in the refrigerator for up to 4 days. If you want to freeze the soup, let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes