Paleo Chicken & Cauliflower Rice Soup
Paleo chicken soup: craft this wholesome and comforting cauliflower rice soup in your slow cooker. Perfect for a healthy, satisfying meal.
Ingredients
- 1 tbsp coconut oil
- 1 pound uncooked chicken, cut into strips
- 1 cup water
- 2 1/2 cups bone broth
- 2 cups sliced carrots
- 2 stalks sliced celery
- 4 bay leaves
- 2 teaspoons thyme
- 3-4 pressed garlic cloves
- 1/2 cup diced red onion
Instructions
- Sauté the chicken in a small skillet with a dollop of coconut oil and a pinch of sea salt until cooked through. While the chicken is cooking, combine the water, broth, carrots, celery, thyme, and bay leaves in a slow cooker. Then cover and set the slow cooker to six hours. When the chicken is cooked through, use a slotted spoon to transfer the sautéed chicken to the slow cooker.
- Drain any juice left in the skillet and then add another dollop of coconut oil, pressed garlic, chopped onions, and a pinch of sea salt to the same skillet. Sauté for 1-2 minutes until the onions slightly soften. Then, using the same slotted spoon, transfer the sautéed onions and garlic to the slow cooker.
- When 60-90 minutes of slow cooking time remain, add the chopped cauliflower and green onions. Stir evenly so the cauliflower and onions are immersed in the soup.
- When the six hours are up, let the soup cool for a few minutes before serving.
- Store any remaining soup in the refrigerator for about 3-4 days.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) before transferring to the slow cooker to ensure food safety. This initial sear also adds depth of flavor.
- For an even richer flavor, use full-fat canned coconut milk instead of water if you prefer a creamier soup texture.
- Leftover paleo chicken soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For an even richer flavor, use full-fat canned coconut milk instead of water if you prefer a creamier soup texture.
- Leftover paleo chicken soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.