Chicken Cauliflower Soup

Chicken and Cauliflower Rice Soup

6 servings

  • 6 1/2 cups Water
  • 5 Carrot (medium, diced)
  • 1/ Sweet Onion (diced)
  • 1 1/2 tsps. Italian Seasoning
  • 1 tsp Sea Salt (to taste)
  • 2 cups Cauliflower Rice (uncooked)
  • 12 oz Chicken Breast, cooked (rotisserie chickens are great for this)
  • 2 cups Baby Spinach



  1. In a pot over medium-high heat, add the water, carrots, onions, Italian seasoning, and salt. Once boiling, lower to a simmer and cook until the carrots are tender-crisp, about five to seven minutes.
  2. Stir in the cauliflower rice and cook for another 10 minutes.
  3. Add the chicken and spinach and cook until the chicken is warmed through and spinach is wilted, about three minutes. Divide into bowls and enjoy!

I sometimes will add a touch of better than bouillon chicken into the soup stock for additional flavor