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4.16 from 32 votes

Chicken & Cauliflower Rice Soup

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings: 4


  • 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


  • 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. 


*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.