Paleo Chicken Rice Soup

OK, it’s a comfort food thing. I wanted to see if chicken soup with cauliflower rice would be as warm and satisfying as my Mom’s chicken & rice soup. And wow! It turned out truly delicious! It’s easy to do – just make the chicken soup and add riced cauliflower a few minutes before serving. This soup is super-nutritious and very low in carbs. Cauliflower adds a lovely flavor and thickness to the soup without any empty calories. Serves 6 with probable leftovers.

Paleo Chicken Rice Soup

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Ingredients

  • 1 whole chicken, preferably organic pasture-raised
  • 3 cups chicken broth, or more as needed. (I used Imagine Organic Chicken Broth, or you can make your own),
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, diced
  • 3 large carrots, diced
  • 1/2 bunch celery, diced
  • 4 green onions
  • Unprocessed salt to taste
  • Black pepper to taste
  • 1 teaspoon sage, ground or fresh (or poultry seasoning)
  • Herbs, such as basil, cilantro and/or parsley, diced
  • I medium cauliflower

Instructions

  1. Cut the chicken into pieces (or have them cut it for you in the store). Place the chicken pieces in a large soup pot and add broth just barely enough to cover. Bring to a boil and then turn down to a low constant simmer. Add salt and pepper to taste. Simmer 1 hour or so until the chicken meat begins to fall away from the bones. Then remove the chicken from the pot onto a platter and allow it to cool.
  2. Add to the broth in the pot: garlic, onion, carrots, celery, green onions. Bring to a boil and simmer 15 minutes.
  3. Remove the chicken pieces from the soup to a large platter and allow them to cool. When they’re cool enough to handle, remove the meat from the bones. Cut it into bite-size pieces and put the meat back into the soup.
  4. Add sage and herbs, or your favorite seasonings today.
  5. Rice the cauliflower in a food processor. I did it in 3 parts – it’s easiest if the processor is 1/3 full, not all the way up to the top. You can also grate it by hand.
  6. Add riced cauliflower to the soup. Season to taste and simmer briefly to keep the cauliflower bits intact.
  7. Serve!

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