This Creamy Chicken and “Rice” Soup is warm, hearty, keto comfort food. The Rice “Cauliflower Rice” is the perfect substitution to make this traditional carb heavy soup both keto and grain free. For those of you who are skeptical of Cauliflower or Cauliflower Rice, I beg you to try this recipe you won’t even miss the rice!
I use pre-cooked chicken in this recipe. Every weekend I cook up a large pack of chicken breasts in a heavy stock pot and reap the benefits for days to come. There are so many recipes that use pre-cooked chicken and make weekday lunches or dinners so easy! Check out a few of my favorites here:
Making Creamy Chicken and “Rice” Soup…
In a Dutch oven or heavy pan melt your butter, then add your diced onion and garlic cooking until transparent. Next add your cauliflower rice and cook until soft. Now you will add all of the seasonings except the bay leaves and cook until fragrant. Cream cheese goes in next stirring continually until melted and combined. Once the cream cheese if fully combined add your pre-cooked chicken, chicken broth and bay leaves. Bring this mixture to a simmer, cover and allow to cook for about 20-30 minutes stirring occasionally. Finally add your heavy whipping cream and simmer for an additional 10 minutes. Remove the bay leaves and serve hot!
Tips and Tricks…
Prepping pre-cooked chicken is super easy, all you need are boneless, skinless chicken breasts and your choice of chicken stock or water. Combine into a heavy stock pot and bring to a simmer until fully cooked I let mine simmer about 45 minutes and the chicken falls apart. Another option is a crock pot. Cook on low for 4-5 hours or high for 2-3. Chicken is done when it reaches an internal temperature of 165(degrees) I use a digital thermometer like this.
If you want to speed things up on this recipe steam the cauliflower rice in the bag or pre-cook if using fresh.
This soup reheats well! Placing leftovers in separate containers makes this recipe ideal for meal prep! Using Glass storage containers like this allows for you to safely heat and eat (extra dishes to wash, no thanks!)
I use Green Giant Pre-Riced Frozen Cauliflower, love it – soooo Easy!
Try this recipe with Turkey instead! Great for leftover Thanksgiving!
Leave me a comment if you tried this recipe, it is honestly a family favorite. Full of flavor and pure Comfort! The Scrambled Eggs.
Keto Chicken and “Rice” Soup
- 1 stick Butter 8 Tbsp or 1/2 cup
- 1 Onion diced
- 4 cloves Garlic
- 2 bags Cauliflower Rice 10 oz bags
- 1 Tbsp Dried Parsley
- 2 tsp Poultry Seasoning
- 1 tsp Rosemary
- 1 tsp Salt
- 1 tsp Pepper
- 4 oz Cream Cheese
- 4 cups Chicken Broth
- 2 Pre Cooked Chicken Breasts Chopped or Shredded
- 1.5 cups Heavy Whipping Cream
- 2 Bay Leaves
- In a heavy stock pan melt butter
- Add onion and garlic and cook until transparent
- Add your cauliflower rice cooking until soft.
- Season the mixture with Parsley, Poultry seasoning, rosemary, salt and pepper.
- Next add your cream cheese and heat until incorporated
- Add chicken, chicken stock and bay leaves simmer for 20-30 minutes
- Add Heavy Whipping cream and simmer for an additional 10 minutes.
- Remove bay leaves and serve hot.