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This chicken and cauliflower rice soup is something I make again and again when I'm after a feel-good meal that's still light. The trick is to switch out regular rice for cauliflower rice. It keeps things lighter, but you still get that classic, cozy flavor. Chicken turns out tender, the veggies add fragrance, and a burst of lemon gives it a fresh kick.
The first time I tried this was when I wanted something chill and not too filling after a long day. My family gobbled it up and started asking for it anytime someone needed a little comfort.
Comforting Ingredients
- Cooked chicken: fills you up and brings protein, using rotisserie makes things easy
- Cauliflower rice: keeps things light and healthy, grab pre-riced bags in the store for no hassle
- Chicken broth: gives loads of savory goodness, look for a low-salt version to keep control of flavor
- Kosher salt & black pepper: ties all the flavors together, flaky salt and freshly cracked pepper bring the best taste
- Bay leaf: slips in a gentle herbal aroma while it simmers
- Lemon zest & juice: balance things out with a zippy citrus lift, pick ones that feel heavy for more juice
- Garlic: drops in warmth, use chunky, fresh cloves for a bolder pop
- Carrots: sweeten it up and pop with color, go for firm, super orange ones
- Celery: crunchy and super aromatic, the lighter inside stalks are softest
- Onion: makes everything taste deep and a bit sweet, choose one that's tight-skinned and heavy
- Extra-virgin olive oil: gives every bite richness, try a bottle with a fruity scent for something special
Easy How-To
- Add the Chicken at the End:
- Drop in cooked chicken and mix well. Let it heat gently for just a minute or so. You want it hot but still juicy—don't wait too long.
- Let Things Simmer:
- Pour in chicken broth then cauliflower rice. Crank the heat and bring to a boil. Once bubbling, lower the stove so it barely bubbles and leave it uncovered for about five to eight minutes. That way, the cauliflower soaks up the goodness and softens up.
- Build the Flavors:
- Now add the salt, pepper, bay leaf, lemon zest and juice. Drop the heat, pop on a lid, and let the veggies sweat together for three extra minutes. That’s when everything melds together and smells amazing.
- Start with the Veggies:
- Dice onion, carrots, and celery, and mince your garlic. Warm olive oil in your soup pot over medium-high, then toss in all those vegetables with the garlic. Stir and let that cook for around three minutes, till the onions are clear and everything smells sweet and savory.
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I can’t get enough of the fresh lemony punch in this soup. My youngest keeps reaching for extra lemon slices, so now lemon wedges are always on the table. That splash of lemon changes everything!
Storing Leftovers
Let your soup chill all the way before you move it. Toss it in a tightly closed container and pop it in the fridge, where it'll keep for four days. You can freeze single servings for three months too. To reheat, just add a splash of broth if it's thickened up from the cauliflower rice.
Swap Options
If you’re out of cauliflower rice, just blitz some fresh cauliflower in a food processor till it looks like rice. Want extra greens Toss in a handful of kale or spinach in the last couple of minutes. If you don’t have cooked chicken, use leftover turkey or poach some quickly for a swap.
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Serving Ideas
Have it solo for lunch or dinner—it's filling on its own. If you want something extra, add a side salad or a slice of low-carb bread. Fresh herbs on top, like parsley or dill, make it extra inviting.
Story Behind It
Chicken and rice soups pop up in kitchens all over the world and are known for their cozy, healing feel. This one is a bit like Greek avgolemono with its big lemon taste and nod to Mediterranean flavors.
Common Questions
- → How do you swap in cauliflower rice for regular rice?
Just use cauliflower rice instead of normal rice. It soaks up the broth and keeps things less heavy and lower in carbs.
- → Can you use either cooked thighs or breasts here?
Both cooked chicken breasts or thighs work. Pick whichever you like—thighs for juicier bites, breasts for leaner meat.
- → What veggies give the most punch?
Carrot, onion, and celery kick things off with classic flavor. Lemon zest and a squeeze of lemon add a fresh, tangy twist.
- → Can you freeze it for later?
Yep, it freezes just fine. Let it cool first, pop it into a container, and heat it back up gently when you’re ready.
- → Is it okay to use broth from the store?
Boxed or canned broth saves time and still tastes good. If you’ve got homemade though, it does make things even richer.