Low-Carb Chicken and Rice Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
60 ml extra-virgin olive oil
02 -
1 medium onion, diced
03 -
2 stalks celery, diced
04 -
2 medium carrots, diced
05 -
2 garlic cloves, minced
06 -
1 teaspoon finely grated lemon zest
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1 bay leaf
09 -
0.5 teaspoon kosher salt
10 -
0.25 teaspoon freshly ground black pepper
11 -
1.5 litres chicken broth
12 -
360 g cauliflower rice
13 -
450 g cooked chicken, shredded or diced
# Instructions:
01 -
Heat olive oil in a stockpot or Dutch oven over medium-high heat. Add onion, celery, carrot, and garlic; sauté, stirring frequently, until vegetables begin to soften, approximately 3 minutes.
02 -
Stir in lemon zest, lemon juice, bay leaf, salt, and black pepper. Reduce heat to medium, cover, and continue cooking until vegetables are fully softened, about 3 minutes more.
03 -
Pour in chicken broth and add cauliflower rice. Increase heat to medium-high and bring mixture to a boil. Reduce heat to medium or medium-low and simmer, uncovered, until vegetables are very tender, 5 to 8 minutes.
04 -
Fold in shredded or diced chicken and cook, stirring, until chicken is warmed through. Serve the soup hot.
# Notes:
01 -
For extra flavor, garnish with fresh herbs such as parsley or dill just before serving.