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A steaming bowl of Keto Chicken Cauliflower Rice Soup garnished with fresh parsley in a rustic kitchen setting.
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Keto Chicken Cauliflower Rice Soup

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 335kcal

Ingredients

  • 2 tablespoons avocado oil
  • 2 stalks celery , finely chopped
  • 0.25 cups yellow onion, finely diced
  • 2 cloves garlic , minced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon smoked paprika
  • 4 cups chicken bone broth
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 8 ounces riced cauliflower
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, finely chopped

Instructions

  • Heat the avocado oil in a 5-quart Dutch oven or heavy-bottomed stockpot over medium heat.
  • Add the chopped celery and onion. Sauté for 6 minutes, stirring frequently, until the onion is translucent and the celery has softened.
  • Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 60 seconds until the aromatics release their essential oils and become fragrant.
  • Pour the chicken bone broth into the pot and increase the heat to medium-high to achieve a steady simmer.
  • Submerge the cubed chicken thighs and the riced cauliflower into the simmering liquid.
  • Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the chicken reaches a minimum internal temperature of 165°F (74°C).
  • Remove the pot from the heat source and incorporate the salt and black pepper.
  • Garnish with fresh parsley and serve immediately.