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Chicken Soup

Chicken Soup

Made with cauliflower rice, this recipe is low carb, healthy, fast and delicious!
Course Soup
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 servings


  • 2 tbsp avocado oil
  • 2 stalks celery chopped
  • 1/4 c chopped onions
  • 1/2 c thinly sliced mushrooms
  • S & P
  • 3 cloves garlic minced
  • 1/2 tsp thyme, rounded
  • 1/2 tsp paprika, rounded
  • 4 c chicken broth
  • 2 c riced cauliflower
  • 2 c shredded cooked chicken (An already roasted chicken from Costco equals +/- 4 cups shredded chicken)


  • Heat oil in large saucepan over medium heat. Add celery, onion and mushrooms with S&P and cook, stirring frequently, until veggies are tender, about 5 minutes.
  • Add garlic, thyme and paprika and cook another minute, until fragrant.
  • Stir in the broth and bring to a boil.
  • Add chicken and riced cauliflower and reduce heat to a simmer and up to temperature.


Nutritional Info per 1/4 recipe: Calories: 200; Fat: 10g; Carbs: 5.8; Fiber: 1.8; Protein: 26g