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.
1bunchscallionsroughly chopped (should be approx 1/2 cup)
1tsp 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 the soup continuously with a whisk so that the egg breaks up as it hits the soup. Don't pour the egg in too quickly and be sure to keep whisking 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.