Keto Chicken Rice Soup. It probably goes without saying that this soup has NO rice in it but…it does have cauliflower rice. I don’t normally do too many soup recipes without heavy cream in them and this no exception. Not only does it add extra fat, it just plain tastes better and can easily end up as a soup for dinner rather than something light before eating. I love soups and one of things I like is how very easy they are to make, keto chicken rice soup is no exception, and it should come together quickly. I made this with ½ a roasted chicken (what I called Jekyll & Hyde) and also retained about ½ the schmaltz (fond on the bottom of the roasting pan) to smear all over my chicken and to put into the soup. I don’t much care for dried out old chicken so, at least for me, the fat helps, let alone the rich flavors it adds. If you can get your hands on a RossDown Chicken it is the best I have ever eaten. It’s a Canadian product and I have found it in several Halal and Middle Eastern markets here in Portland.
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- 2 T Butter (Or Olive Oil)
- 1 Small Onion Finely Diced
- 1 Small Carrot Finely Chopped
- 2 Large Celery Stalks Cut On The Bias
- 4 C Pulled Chicken (About 1 Whole Chicken)
- 5 C Water
- 1 C Heavy Cream
- 4 C Riced Cauliflower (About 1 Medium Head)
- 2 T Dried Parsley
- 2 t Dried Thyme
- 2 T Chicken Base***
- Add butter to large pot, add diced onions, chopped carrots, & diced celery and sweat about 10 minutes.
- Add water and rest of ingredients reserving chicken and cream.
- Simmer until veggies are tender. Add heavy cream to heat.
- Add chicken to heat.
- 8 Servings
- 304 Calories, 19.7g Protein, 21.8g Fat 4.8g Carbs, 1.9g Fiber, 2.9 Net Carbs
- As pretty much all soups love to sit in the fridge this is no different. Of course you can serve it immediately and it also improves with a day or two under refrigeration.