This creamy keto chicken and rice soup is comfort food in a bowl! And unless you tell them, no one will know the rice is actually cauliflower rice!
Everybody in my family loved this creamy keto chicken and rice soup! I had some leftover cooked chicken and some cauliflower rice in the freezer, so I decided to use them to create a warm and comforting soup. This soup is delicious and takes less than an hour to make. And since it uses cauliflower rice, it comes in at just 3.25 grams of net carbs per serving!
What kind of chicken did you use for this creamy keto chicken and rice soup?
I used a combination of dark and white meat from a whole cooked chicken. You could use all white meat or all dark meat if you’d prefer. I chose to dice my chicken for this soup. If you’d like to shred your chicken, that would be a great choice as well. You can always use rotisserie chicken for a quick and easy option!
Let’s talk about some of the other key ingredients used to make this soup!
I love using a combination of butter and olive oil when sauteing vegetables, so that’s what I used in this recipe. Using both green and red bell peppers adds to the beauty of this soup. You can use any color or color combination of peppers you’d like. I added chicken and vegetable broth, but you can use all chicken broth for your soup. Fresh parsley adds to the taste and texture of this soup and looks beautiful!
The seasonings for this soup are simple yet create a great depth of flavor for the broth. I suggest you taste your soup at the end and add more salt and pepper if desired. I used frozen cauliflower rice because it is easy and delicious. You can use fresh cauliflower rice. Just make sure you simmer the soup until the rice is tender. The heavy whipping cream and xanthan gum are used to thicken this soup and help to make it creamy. If you choose to not add xanthan gum, just know your soup will not be as thick.
Is there anything special I should know about making this creamy keto chicken and rice soup?
I do have a few tips for making this soup. First, you can choose to either finely dice your chicken and vegetables or you can chop them into larger pieces if you’d prefer a chunkier soup. Next, after sauteing the vegetables and adding the chicken, broth, and seasoning, I simmered the soup for 15 minutes. You can simmer for longer if you have extra time. Last, I added my frozen cauliflower rice to the soup and let the soup simmer until the rice softened. If you have leftover cooked cauliflower rice, simply add it at the same time you add the whipping cream and xanthan gum.
Here are some more comforting keto soup recipes for you!
Creamy Keto Cauliflower and Smoked Gouda Soup
Low Carb Keto Broccoli Cheese Soup
Low Carb Keto Unstuffed Cabbage Soup
Helpful Hints:
*You can use light or dark chicken meat or a combination of both for this soup.
*Remember, if you omit the xanthan gum, your soup will still be delicious but will not be nearly as thick.
Main Kitchen Equipment and Utensils:
- Large stockpot
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***God is my strength and power, And He makes my way perfect. 2 Samuel 22:33***
Creamy Keto Chicken and Rice Soup
This creamy keto chicken and rice soup is comfort food in a bowl! And unless you tell them, no one will know the rice is actually cauliflower rice!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup diced celery
- ¼ cup diced green pepper
- ¼ cup diced onion
- ¼ cup diced red pepper
- 4 cups chicken, cooked and diced
- 4 cups (32 ounces) chicken broth
- 2 cups (16 ounces) vegetable broth
- ¼ cup fresh chopped parsley
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon pepper
- 24 ounces cauliflower rice
- 1 cup heavy whipping cream
- 1 teaspoon xanthan gum
Instructions
1. In a large stockpot, over medium heat, add butter and olive oil.
2. Add diced celery, green pepper, onions, and red pepper. Saute for 5 minutes, or until vegetables start to soften.
3. Add chicken, chicken broth, vegetable broth, parsley, garlic powder, salt, paprika, and pepper. Stir to combine.
4. Increase heat to high until mixture comes to a boil. Decrease heat to medium and simmer for 15 minutes.
5. Add cauliflower rice. Simmer for an additional 5 minutes.
6. Add heavy cream and stir to combine. Sprinkle xanthan gum over soup. Stir to combine.
7. Simmer for 5-10 minutes or until soup thickens.
8. Store leftovers, in a covered container, in the refrigerator.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 106mgSodium: 619mgCarbohydrates: 6.25gNet Carbohydrates: 3.25gFiber: 3gProtein: 22g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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