Appetizers / Soups / Salads

Chicken and Cauliflower Rice Soup takes 20 minutes to prepare.

Chicken and Cauliflower Rice Soup takes 20 minutes to cook.

Chicken and Cauliflower Rice Soup makes 8 servings.

The ingredients for Chicken and Cauliflower Rice Soup are:

4.0 breast, bone removed Chicken Breast, with skin
4.0 cup Cauliflower, raw
3.0 cup, chopped Carrots, raw
8.0 tbsp chopped Shallots
4.0 stalk, large (11"-12" long) Celery, raw
7.0 cup (8 fl oz) Chicken Broth
0.5 tsp Turmeric, ground
1.0 tbsp Thyme, ground
2.0 tbsp Coconut Oil

Here is how you make Chicken and Cauliflower Rice Soup:

In a Dutch oven or stock pot saute finely chopped carrots, celery, and shallots for about five minutes. Meanwhile, use a box grater or food processor to grate cauliflower to resemble rice. Add chicken stock to pot. Add salt and pepper to taste and thyme and turmeric. Cook about 4 chicken breast, seasoned with salt and pepper and cut or shred into bite sized pieces. You could also use leftover chicken if it is on hand. Throw cauliflower and chicken in the pot and simmer until cauliflower and vegetables are cooked through, about ten minutes.Serving Size: Makes about 8 generous servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user CRAFTYTNT17.

The nutritional information for Chicken and Cauliflower Rice Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 333.9

• Total Fat: 17.5 g
• Cholesterol: 97.2 mg
• Sodium: 1,008.8 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.4 g
• Protein: 33.1 g