Low-Carb Chicken and Rice Soup

This low-carb chicken and rice soup has become one of my go-to recipes whenever I want something cozy but still healthy. The secret is swapping out traditional rice for cauliflower rice which lightens things up but you still get all those classic comforting flavors. It is full of tender chicken fragrant vegetables and plenty of bright lemon for a fresh twist.

I first whipped this up after a long workday when I craved something soothing but not heavy. My family loved it and asked for it again and again especially when anyone needed a little pick-me-up.

Ingredients

• Extra-virgin olive oil: brings richness to every spoonful try to get a bottle with a fruity aroma for the best taste
• Onion: creates a savory base and lends natural sweetness look for one that feels heavy with tight papery skin
• Celery: offers crunch and aromatic flavor the pale inner stalks are the most tender
• Carrots: add color and light sweetness choose firm carrots with a vibrant orange hue
• Garlic: injects deep flavor and warmth opt for fresh plump cloves for the boldest taste
• Lemon zest and lemon juice: deliver bright notes and balance pick a lemon that feels heavy for its size
• Bay leaf: infuses the soup with subtle herbal complexity
• Kosher salt and freshly ground black pepper: enhance all the natural flavors use flaky kosher salt and grind pepper right before using for best aroma
• Chicken broth: acts as the savory backbone choose a good-quality low-sodium broth to control seasoning
• Cauliflower rice: keeps the soup light and low-carb find pre-riced cauliflower in the produce section for a shortcut
• Cooked chicken: gives heartiness and protein try using rotisserie chicken for ease and great texture

Step-by-Step Instructions

Prepare the Aromatics:

Dice your onion celery and carrots then mince the garlic. Warm olive oil in a stockpot over medium-high heat. Add the chopped vegetables and garlic stirring often until they start to soften and release their aromas. Give it about three minutes for the onions to turn translucent and smell sweet.

Flavor Buildup:

Sprinkle in the lemon zest and pour in the lemon juice. Drop in the bay leaf plus your measured salt and pepper. Lower the heat to medium cover the pot and let everything sweat gently for another three minutes. The vegetables will soften more and all your flavors will begin to meld together.

Simmer the Soup:

Take off the lid and stir in the chicken broth and cauliflower rice. Turn the heat up to medium-high so the pot comes to a gentle boil. Once boiling reduce the heat to medium or medium-low. Let it simmer uncovered for five to eight minutes. This gives the cauliflower rice time to tenderize and for the flavors to mingle into a delicious broth.

Add the Chicken and Finish Up:

Stir in the cooked chicken making sure all the pieces are distributed. Let it warm through for just a minute or two. Keep an eye so you do not overcook the chicken. Your soup is now ready to serve piping hot.

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I absolutely love the punch of fresh lemon in this soup. My youngest always asks to squeeze extra lemon on hers and now the little bowl of wedges is a must on our table whenever I serve this. It is the ingredient that takes this from good to unforgettable.

Storage Tips

Let your soup cool completely before storing. Keep it in an airtight container in the fridge for up to four days. You can also freeze it in individual portions for up to three months. When reheating add a little more broth if necessary as the cauliflower rice may thicken the soup as it sits.

Ingredient Substitutions

If you are out of cauliflower rice you can chop fresh cauliflower into rice-sized pieces with a food processor. For extra veggies toss in spinach or kale during the last two minutes of cooking. No cooked chicken on hand Use poached or even roasted turkey for a simple swap.

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Serving Suggestions

This soup is lovely on its own for lunch or dinner. For a heartier meal serve it with a crisp green salad or a slice of low-carb bread. A sprinkle of fresh herbs like parsley or dill on top makes it even more inviting.

Cultural Context

Chicken and rice soup is a classic dish in many cultures known for being comforting and restorative. This version nods to Greek avgolemono soup thanks to the zesty hit of lemon which brightens the flavors and gives a nod to Mediterranean tradition.

Frequently Asked Questions

→ How is cauliflower rice used instead of regular rice?

Cauliflower rice replaces regular rice, adding a light texture and keeping carbs lower while absorbing the savory broth.

→ Can cooked chicken breast or thigh be used?

Yes, both cooked chicken breast and thigh work well—choose your preference for flavor and texture.

→ What vegetables add the most flavor?

Onion, celery, and carrot create a savory base, while lemon zest and juice add a bright, fresh note.

→ Is the soup freezer-friendly?

This soup handles freezing well. Cool before transferring to containers, and reheat gently for best results.

→ Can I use store-bought broth?

Store-bought chicken broth works for convenience, but homemade broth enhances depth and richness in the final dish.