This Whole30 Chicken and Cauliflower Rice Soup contains just 6-ingredients and takes less than 20 minutes to make. It’s the perfect soup to throw together when you are feeling under the weather, or in need of a comforting bowl of soup on a cold night. It’s Paleo, Whole30,  Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal. 

Chicken and Cauliflower Rice Soup

This recipe is a grain free spin on a soup that my Mom used to make whenever I was sick. She normally added orzo pasta for substance, so in this healthier version I substituted the carbs for cauliflower rice, and I’m so happy with the result.

Chicken and Cauliflower Rice Soup
There are two ways to make this Whole30 Chicken and Rice Soup, the first way takes about an hour to prepare because the chicken broth is made from scratch. If you are short on time this soup can take as little as 10 minutes from start to finish, pretty impressive right?

Chicken and Cauliflower Rice Soup
For the quick method, simply use premade chicken broth and 2 cups of shredded chicken (rather then cooking chicken breasts in the broth) and voila, you have a delicious and satisfying soup in no time at all.

Whole30 Chicken and Rice Soup
Feel free to play around with the flavours by adding more lemon or black pepper. If you want to up your veggie intake you could also add in a few cups of spinach, shredded kale, asparagus or broccoli.

Whole30 Chicken and Rice Soup
This Whole30 Chicken and Rice Soup will last for a few days in the fridge, so you can make a batch and enjoy leftovers for lunch throughout the week. When I’m feeling under the weather I will live off this soup for days at a time, its just so comforting and delicious!

Whole30 Chicken and Rice Soup

Here are a few more soups that you might enjoy:


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Chicken & Cauliflower Rice Soup

Every Last Bite
This Whole30 Chicken and Cauliflower Rice Soup contains just 6-ingredients and takes less than 20 minutes to make. It's the perfect soup to throw together when you are feeling under the weather, or in need of a comforting bowl of soup on a cold night.
4.22 from 33 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 21 mins
Diets Dairy Free, Gluten Free, Grain Free, Keto, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 4
Calories 275 kcal

Ingredients
  

  • 8 cups chicken broth
  • 3 cups shredded chicken
  • 1 medium head cauliflower
  • 2 large eggs whisked
  • 1 bunch scallions roughly chopped (should be approx 1/2 cup)
  • 2 tbsp lemon juice
  • 3/4 tsp black pepper

Instructions
 

  • Place the chicken broth in a large pot and bring to a gentle simmer before adding in the shredded chicken.*
  • Cut the cauliflower into florets and pulse in a food processor until the cauliflower is broken into rice size. Don't overpulse, it should be rice sized but not finer and then add the cauliflower rice to the broth. 
  • Very slowly pour in the egg in a very thin drizzle, stirring continuously so that it makes thin wisps as it hits the hot liquid. Don't pour the egg in too quickly or you will have clumps of scrambled egg in the soup.  
  • Stir in the scallions, lemon juice and black pepper. Taste the soup and adjust the flavours as needed before serving. 

Notes

*If making the broth and shredded chicken - In a large pot on medium heat add 8 cups water, 2 chopped onions, 4 chopped carrots and 3 raw chicken breasts and bring to a boil, lower the heat to a simmer and leave to cook for 1 hour. If the water reduces too much add in more while it cooks. After an hour, strain the soup into a bowl, you can discard the onions and carrots and shred the chicken breasts. Return the chicken broth back to the pot. 
Nutrition
Calories: 275kcalCarbohydrates: 11gProtein: 34gFat: 11gSodium: 1879mgFiber: 3gSugar: 3g
Tried this recipe?Leave a comment below and let us know how it was!

Chicken & Cauliflower Rice Soup