Inviting Low-Carb Chicken and Rice Soup

When I want a light yet cozy bowl that doesn't feel heavy, this low-carb chicken and veggie soup hits the spot. Instead of regular rice, I go with cauliflower rice, which keeps things lighter and lets the soothing flavors really shine. It's packed with juicy chicken, herby veggies, and a pop of lemon for some zing.

I came up with this one evening after work because I was just craving something that felt like a warm hug. My family immediately wanted seconds—especially whenever someone needed a little comfort food.

Tasty Ingredients

• Cooked chicken: keeps the soup filling, plus it’s super quick if you use rotisserie
• Cauliflower rice: makes the soup lighter and low-carb, and you can grab a pre-riced bag to save time
• Chicken broth: is the main liquid, so use a flavorful low-sodium kind for better control
• Kosher salt & freshly ground black pepper: bring all the natural tastes together, and fresh ground pepper packs the most flavor
• Bay leaf: brings subtle herby notes that tie everything together
• Lemon zest & lemon juice: add brightness and balance out the richness; pick a plump lemon for maximum juice
• Garlic: gives a cozy, deep flavor; fresh cloves are best
• Carrots: contribute sweetness and color; firm, bright orange ones work best
• Celery: brings crunch and a gentle herbal taste; pale inside stalks are usually softest
• Onion: provides natural sweetness and fills out the base of the soup; go for one that’s nice and hefty
• Extra-virgin olive oil: creates a velvety feel in every bite; look for a bottle with a fruity aroma

Easy Step-by-Step Directions

Add the Chicken at the End:

After everything’s simmered, drop in your cooked chicken. Mix it in so it's spread throughout the pot. You only need to heat it for a minute or two. Don’t leave it too long—otherwise, it can dry out. You’re ready to ladle up right away.

Simmer the Soup:

Next, pop in the chicken broth and cauliflower rice. Crank up the heat till it reaches a good simmer. Once it’s bubbling, lower the heat and let it gently cook with the lid off for five to eight minutes. This helps the cauliflower get tender and lets all the tastes mingle together.

Build Flavors:

Toss in your lemon zest, then pour in lemon juice. Add your bay leaf and sprinkle with salt and pepper. Dial the heat down, throw a lid on, and let everything gently cook together for three minutes. This makes everything super flavorful.

Start with Aromatics:

Peel and chop onion, celery, and carrots, plus mince that garlic. Swirl some olive oil into a soup pot set over medium-high heat. Toss in your chopped veg and garlic. Stir for about three minutes, until onions go soft and start to smell sweet.

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The best part is the lively lemon flavor. My youngest always wants more lemon squeezed on top, so now I always put out a little bowl of wedges. Honestly, that lemony finish is what takes this dish from tasty to totally craveable.

Keeping it Fresh

After cooking, let it cool completely before popping it into the fridge. Store in a container with a tight lid and it'll last up to four days. Want to freeze Save single servings in the freezer and they’re still good for three months. When you reheat it, you might need to add extra broth since the cauliflower thickens the soup a bit as it sits.

Swap Options

No cauliflower rice at home Just pulse a fresh cauliflower in your food processor till you get little pieces. For more veggies, toss in a handful of baby spinach or kale at the very end. Out of cooked chicken Use leftover turkey or poach some chicken breasts—whatever’s easiest.

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Serving Ideas

This bowl’s great on its own—lunch or supper. If you want something extra, serve it up with a crisp salad or toast a slice of your favorite low-carb bread. Topping with fresh parsley or dill makes it look and taste even more tempting.

History & Traditions

Chicken and rice bowls like this are beloved in a lot of places for their comfy vibes. This version nods to Greek avgolemono thanks to the splash of lemon, making it taste bright and bringing a bit of the Mediterranean to your table.

Common Questions

→ What's different when using cauliflower rice?

Swapping in cauliflower rice keeps things lighter and drops the carbs but still soaks up all those good flavors from the broth.

→ Can I use cooked thighs or breast meat?

Totally—either cooked chicken breast or thigh is great. Just pick what you like best for flavor or tenderness.

→ Which veggies bring the most taste?

Carrots, onions, and celery give a rich, cozy base. Fresh lemon juice and zest lift everything with a pop of brightness.

→ Can I stash this in the freezer?

Yep, it freezes fine. Let it cool first, pack it up, and warm it gently later for a quick, tasty meal.

→ Is it okay to grab store-bought broth?

Using ready-made broth for ease works well, but homemade gives your soup a heartier, deeper flavor.