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Low-Carb Autumn Chicken and Rice Soup Recipe

Low-Carb Autumn Chicken and Rice Soup Recipe
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★★★★★

5.1 from 24 reviews

This Low-Carb Autumn Chicken and Rice Soup is a comforting and nutritious meal perfect for chilly days. Packed with shredded chicken, hearty vegetables like butternut squash and mushrooms, and a creamy touch of light canned coconut milk, it offers a warm and flavorful experience without the carbs typically found in classic chicken and rice soups. The addition of cauliflower rice keeps it low-carb while maintaining a satisfying texture, and fresh spinach adds a burst of color and nutrients. Perfect for those following a low-carb or gluten-free diet, this soup is both easy to make and deliciously wholesome.

Ingredients

Scale

Vegetables

  • 1/2 Onion, chopped
  • 1/2 cup Celery, chopped
  • 2 medium Carrots, peeled and sliced
  • 6 ounces Mushrooms, sliced
  • 1 cup Butternut Squash, chopped
  • 2 tsp Minced Garlic
  • 3 cups Fresh Spinach

Proteins and Dairy

  • 3 cups Chicken, shredded
  • 3 tbsp Butter
  • 1 cup Light Canned Coconut Milk

Liquids and Broth

  • 3 cups Chicken Broth

Grains and Others

  • 2 cups Cauliflower Rice, cooked
  • 1 Bay Leaf
  • 1 tsp Italian Seasoning

Instructions

  1. Melt Butter: Melt the butter in a pot over medium heat to start the soup base with a rich, flavorful foundation.
  2. Sauté Carrots and Onions: Stir in the chopped carrots and onions, and sauté them for 5 minutes until they soften and release their natural sweetness.
  3. Add Butternut Squash, Celery, and Mushrooms: Mix in the butternut squash, celery, and mushrooms, and continue to sauté for another 4 minutes to allow the vegetables to slightly caramelize and deepen in flavor.
  4. Add Garlic, Italian Seasoning, and Bay Leaf: Toss in the minced garlic, Italian seasoning, and bay leaf, sautéing for 30 seconds to awaken the spices and fragrant herbs.
  5. Add Chicken and Broth: Stir in the shredded chicken to incorporate with the vegetables, then pour in the chicken broth to create the soup base.
  6. Simmer Covered: Cover the pot and simmer the soup for 10 minutes to allow all flavors to meld and the vegetables to become tender.
  7. Add Coconut Milk, Cauliflower Rice, and Spinach: Remove the lid, add in the light canned coconut milk, cooked cauliflower rice, and fresh spinach. Simmer just until the spinach has wilted, about 2-3 minutes.
  8. Season and Serve: Finish by seasoning with additional salt and pepper to taste before serving warm to enjoy the perfect low-carb autumn comfort soup.

Notes

  • Use cooked cauliflower rice to save time; it can be freshly made or store-bought.
  • Adjust the seasoning with salt and pepper as per your taste preference.
  • Light canned coconut milk adds creaminess without too much fat; full-fat can be used for richer flavor.
  • The bay leaf should be removed before serving.
  • For more protein, add extra shredded chicken or other favorite meats.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.

Nutrition

Keywords: low carb soup, chicken soup, autumn soup, healthy soup, cauliflower rice soup, diabetic friendly, gluten free, easy chicken soup

Find it online: https://nataliereeve.com/low-carb-autumn-chicken-and-rice-soup-recipe/