Description

A lighter take on classic chicken and rice soup, made with tender chicken, vegetables, and cauliflower rice. Comforting, flavorful, and ready in about 30 minutes.

Ingredients

2 tablespoons extra virgin olive oil

1 white or yellow onion, diced

1 cup celery, diced

1 tablespoon minced garlic

64 ounces chicken stock or broth

2 pounds boneless, skinless chicken breasts or thighs

1½ cups carrots, sliced into rounds

3 tablespoons lemon juice

1½ teaspoons salt (adjust to taste)

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

¾ teaspoon ground ginger

2 cups peas (fresh or frozen)

2 cups cauliflower rice (fresh or frozen)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large soup pot over medium-high heat. Add onion, celery, and garlic. Sauté until the onion is soft and the garlic is lightly golden.
Cut the chicken into small, bite-sized pieces.
Add the chicken, broth, carrots, lemon juice, salt, pepper, oregano, thyme, and ginger to the pot. Stir well.
Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Stir in the cauliflower rice and peas. Simmer for another 5–10 minutes, until the chicken is fully cooked and vegetables are tender.
Taste and adjust seasoning if needed. Serve hot.

Notes

For extra greens, stir in fresh spinach at the end of cooking.
To freeze, omit cauliflower rice and add it fresh after reheating.
Rotisserie chicken can be used—add it during the final simmer.