Low-Carb Autumn Chicken and Rice Soup Recipe

Nothing feels cozier on a crisp fall day than a warm, nourishing bowl of Low-Carb Autumn Chicken and Rice Soup. This hearty yet light soup blends tender shredded chicken, vibrant autumn veggies, and the comforting creaminess of coconut milk with cauliflower rice standing in for traditional grains. It’s a delightful way to savor the flavors of the season without piling on carbs, making it perfect for anyone wanting hearty nourishment with a wholesome twist. Every spoonful feels like a warm hug, packed with goodness and satisfying textures that will quickly make this your go-to autumn favorite.

Ingredients You’ll Need

This Low-Carb Autumn Chicken and Rice Soup is built on a foundation of simple, fresh ingredients that each bring their own magic to the pot. From the sweetness of butternut squash and carrots to the earthy mushrooms and bright spinach, everything works in harmony to create a flavorful, colorful dish that’s as nutritious as it is delicious.

• Butter: Provides a rich, silky base for sautéing and deepens the overall flavor.
• Onion: Adds sweetness and essential aromatic depth when cooked down.
• Celery: Gives a subtle crunch and classic savory undertones.
• Carrots: Bring natural sweetness and vibrant color to brighten the soup.
• Mushrooms: Offer an earthy umami punch that complements the chicken beautifully.
• Butternut Squash: Adds creamy texture and cozy autumn vibes with its naturally sweet flavor.
• Minced Garlic: A small powerhouse of flavor that awakens the senses.
• Italian Seasoning: A fragrant blend that brings herby warmth and complexity.
• Shredded Chicken: The star protein that makes the soup hearty and satisfying.
• Chicken Broth: Creates a flavorful, comforting base that ties all ingredients together.
• Light Canned Coconut Milk: Adds a silky richness without heaviness and a subtle tropical note.
• Bay Leaf: Infuses the soup gently with subtle herbal depth.
• Cauliflower Rice: The clever low-carb replacement for traditional rice, adding bulk without extra carbs.
• Fresh Spinach: Brightens the soup with fresh color and mild, leafy flavor.

How to Make Low-Carb Autumn Chicken and Rice Soup

Step 1: Melt Butter and Sauté Aromatics

Start by melting the butter in a large pot over medium heat to create a flavorful base. Then, toss in the chopped onions and carrots, and sauté them gently for about five minutes. This slow cooking softens veggies and brings out their natural sweetness, which is key for layering delicious depth into the soup.

Step 2: Add Butternut Squash, Celery, and Mushrooms

Next, stir in the butternut squash, celery, and mushrooms. These veggies add bulk, texture, and a delightful earthiness. Sauté for another four minutes so they begin to soften but still hold a little bite. This step builds body and heartiness into your Low-Carb Autumn Chicken and Rice Soup that’s essential for satisfying chilly evenings.

Step 3: Season with Garlic, Italian Herbs, and Bay Leaf

Now it’s time to awaken the flavor with minced garlic and the fragrant Italian seasoning. Add the bay leaf here as well, letting these aromatics sizzle for about 30 seconds. This short cook time toasts the herbs and garlic just enough to release their full flavor without becoming bitter.

Step 4: Incorporate Chicken and Broth, Then Simmer

Stir in the shredded chicken to ensure every bite is meaty and nourishing. Pour the chicken broth over the mixture next. Bring everything to a gentle simmer, cover the pot, and let the flavors meld beautifully for 10 minutes. This simmering step is where the soup begins to come alive as all the ingredients marry perfectly.

Step 5: Finish with Coconut Milk, Cauliflower Rice, and Spinach

Remove the lid and stir in the creamy coconut milk, cooked cauliflower rice, and fresh spinach. The coconut milk adds velvety richness while the cauliflower rice keeps it low-carb and hearty. Simmer just until the spinach wilts, which only takes a few minutes—this keeps the greens vibrant and fresh-tasting.

Step 6: Season to Taste and Serve

Finally, taste your soup and add salt and pepper as needed to enhance every flavor layer. This last step ensures your Low-Carb Autumn Chicken and Rice Soup tastes balanced and delicious. Ladle into bowls, and get ready to dive into pure autumn comfort.

How to Serve Low-Carb Autumn Chicken and Rice Soup

Garnishes

To elevate your soup experience, sprinkle some freshly chopped parsley or thyme leaves on top. A light drizzle of extra virgin olive oil or a dollop of sour cream can add an indulgent finish that brings harmony to the flavors and a lovely visual appeal. Fresh cracked black pepper also adds a bit of warmth and texture.

Side Dishes

This soup pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette to contrast the creamy soup. For those not avoiding carbs, a slice of crusty whole-grain bread is fantastic for dipping. If you want to stay keto-friendly, serve alongside roasted Brussels sprouts or garlic sautéed kale for extra vegetable goodness.

Creative Ways to Present

For a crowd-pleasing presentation, ladle the soup into rustic bread bowls or mini pumpkin shells to celebrate the autumn theme. You can also layer the soup in clear glass mugs to show off its vibrant colors, making it perfect for seasonal parties or cozy dinners by the fire.

Make Ahead and Storage

Storing Leftovers

Leftover Low-Carb Autumn Chicken and Rice Soup keeps beautifully in an airtight container in the fridge for up to four days. The flavors actually deepen after resting, making it an excellent make-ahead meal for busy weekday lunches or dinners.

Freezing

You can freeze the soup for up to three months. Portion it into freezer-safe containers or bags, leaving some room for expansion. When ready to enjoy, thaw overnight in the fridge for best texture, avoiding spinach overcooking by adding fresh during reheating if possible.

Reheating

Reheat the soup gently on the stove over medium-low heat to prevent curdling of the coconut milk. Stir occasionally until heated through and add fresh spinach if you prefer it crisp and bright after storage. Adjust seasonings again if needed to bring back that fresh-from-the-pot taste.

FAQs

Is cauliflower rice a good substitute for regular rice in this soup?

Absolutely! Cauliflower rice keeps the soup low-carb yet still adds body and texture similar to traditional rice, making it perfect for those watching carbs but craving that comforting “rice soup” feel.

Can I make this soup dairy-free?

Yes, the recipe already uses coconut milk instead of cream, and butter can be swapped with olive oil or a dairy-free margarine, keeping it fully dairy-free without sacrificing flavor.

Can I use leftover chicken for this recipe?

Using leftover shredded chicken is a fantastic shortcut that works perfectly here. It saves time and infuses the soup with even more homemade goodness.

How long can I keep this soup in the fridge?

Stored in an airtight container, this soup lasts up to four days in the refrigerator. Give it a good stir before reheating, as ingredients may settle.

Can I add other vegetables to this soup?

Definitely! Feel free to add veggies like zucchini, green beans, or bell peppers to customize flavors and textures. Just adjust cooking times accordingly so everything stays tender-crisp.

Final Thoughts

This Low-Carb Autumn Chicken and Rice Soup is a true winner when you want cozy comfort without the carb overload. It’s easy to make, full of seasonally inspired ingredients, and endlessly versatile. Give it a try and watch it become a staple in your fall meal rotation—your taste buds and tummy will thank you!

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