Keto Chicken and Cauliflower Rice Soup

This Keto Chicken and Cauliflower Rice Soup is a comforting and delicious meal that's perfect for any day of the week. Packed with tender chunks of chicken, hearty cauliflower rice, and a blend of savory herbs, this soup is sure to satisfy your cravings while keeping your carb count low. It’s an ideal choice for those on a ketogenic diet looking for a warm, nourishing dish that’s both easy to make and full of flavor.

Course Dinner

Cuisine American

Keyword Chicken Cauliflower Rice, Keto Dinner, keto soup, Low-Carb Soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 495kcal

Equipment

Large pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

Ingredients

1 pound chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced about 150g
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon dried oregano
3 cups riced cauliflower
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, approximately 5-6 minutes.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and add the dried thyme and oregano, stirring well.
Stir in the riced cauliflower and continue to simmer for about 10-15 minutes, or until the cauliflower is tender and the chicken is cooked through.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until well combined and the cheese is melted.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

To make this dish dairy-free, substitute the heavy cream with full-fat coconut milk and omit the Parmesan cheese.

If you prefer a thicker soup, you can blend a portion of the soup before adding the heavy cream and cheese to create a creamier texture.

The soup can be stored in the refrigerator for up to 3 days or frozen for up to one month. Reheat gently on the stove or in the microwave before serving.

Nutrition