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Creamy Chicken "Rice" Soup
This recipe is perfect for using your home made chicken bone broth.
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Course
Main Course, Soup
Ingredients
6
cups
chicken broth
1
13.5 oz can coconut milk
2
cups
cooked chicken
shredded
1-2
Tbsp
olive oil
2
cloves
garlic
minced
1
Tbsp
ginger
julienned
Salt and black pepper
to taste
2
cups
cauliflower rice
2
green onions
chopped
4-5
sprigs fresh cilantro
chopped
Instructions
In a soup pot, bring the chicken broth to a slow boil over medium heat. Add chicken and coconut milk and boil 10-12 minutes.
Meanwhile, add the oil to a skillet over high heat. When the oil starts to smoke, add the garlic and saute until golden brown and crispy, 1-2 minutes.
Stir the oil and garlic into the soup. Add the ginger. Taste and season with salt and pepper.
Heat the cauliflower rice on the stovetop or in the microwave until just heated through.
Evenly divide the cauliflower among serving bowls. Top with soup. Garnish with green onions and cilantro.
Notes
If you like a heartier soup, add chopped celery, carrots and onion to instruction 1 and allow to boil until vegetables are tender.
If you prefer a brothy soup over a creamy soup, simply omit the coconut milk.
Keyword
Anti-Inflammatory, Cauliflower, Entree, Poultry, Soup