Curried Chicken & Cauliflower Rice Soup
A cozy, golden soup of tender chicken, cauliflower rice and creamy coconut milk simmered with curry powder. It's low-carb, gluten-free and ready in under an hour.
Equipment
Ingredients
- 1 pound chicken breast boneless, skinless, cut into 1-inch cubes
- 1 tablespoon coconut oil
- 1 cup cauliflower rice fresh or frozen
- 2 cups chicken broth
- 2 cups unsweetened coconut milk canned, full-fat or light, shaken well
- ¼ cup curry powder mild, or 2 tablespoons if your blend is hot
- salt to taste
- pepper to taste
- 2 green onions sliced, for garnish (optional)
Instructions
- Pat the chicken dry and cut it into 1-inch cubes.
- Heat the coconut oil in a large stock pot or Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, for 5 to 7 minutes, until no longer pink on the outside. Stir in the cauliflower rice and cook for 2 to 3 minutes more.
- Pour in the chicken broth and coconut milk, then stir in the curry powder until it dissolves.
- Bring the soup to a low boil over medium heat. Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally, until the chicken is tender and cooked through (165°F).
- Season to taste with salt and pepper. Ladle into bowls and top with sliced green onions.
Notes
For a thicker, heartier soup, use a full 12-ounce bag of cauliflower rice. Curry powders vary in heat; with a hot blend, start with 2 tablespoons and add more to taste. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 334kcalCarbohydrates: 12gProtein: 20gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 404mgPotassium: 747mgFiber: 6gSugar: 4gVitamin A: 161IUVitamin C: 18mgCalcium: 76mgIron: 5mg
Nutrition details are an estimate, per serving.
