Keto Chicken Soup with Rice
This recipe for low carb chicken soup with cauliflower rice is pure comfort food.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
- Diet: Diabetic
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 3 leeks, thinly sliced
- 4 boneless, skinless chicken breasts, cut into small cubes
- 6 cups chicken broth
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cauliflower, riced
Instructions
Step 1. Dice the onion and cut the leeks into thin strips. Cut the cauliflower into florets and then add to a food processor or high powered blender. Process until it’s the consistency of rice.
Step 2. In a large soup pot or dutch oven, saute onion and leeks in butter until softened, about 3 minutes. Add chicken, broth, parsley, thyme, salt and pepper. Bring to a boil, then lower heat and cook for 20 minutes. Add in the cauliflower rice and cook for 10 minutes more.
Step 3. Remove from heat and cool slightly before running half of the soup mixture through the blender. Return to pot and stir in cream.
Step 4. Heat until cream has warmed.
Nutrition
- Serving Size: 1 cup
- Calories: 246
- Fat: 14
- Carbohydrates: 7
- Fiber: 2
- Protein: 26
Keywords: Low Carb Chicken Rice Soup, Keto Chicken Rice Soup, Paleo Chicken Rice Soup