Chicken Cauliflower Rice Soup Recipe

Lauren Keating | Healthy Delicious

Chicken Cauliflower Rice Soup will warm you up on a rainy spring day. Flavorful and creamy.

This creamy chicken and cauliflower rice soup is a soul-warming comfort food that’s perfect for rainy spring days. I dreamed it up earlier this year when I was doing Whole 30, but it’s remained a favorite ever since. 

It all started when I was making Thai red curry chicken over cauliflower rice. Cauliflower rice – essentially just finely grated cauliflower – is a little shorter than regular white rice and it reminded me of the pastina pasta that’s used in chicken and stars soup.

Chicken Cauliflower Rice Soup Photo

Even though I hadn’t had chicken and stars or chicken and rice soup in years, I immediately started craving it.

This creamy chicken and cauliflower rice soup was the answer to my craving. Plus. it was a nice change of pace from the Whole 30 roast vegetable soup that I had been relying on for an easy snack. The cauliflower rice amps up the nutrition, and adds more flavor to the soup than plain white rice does.

Chicken Cauliflower Rice Soup Picture

Adding coconut milk to the broth makes the soup rich and creamy while keeping it Whole 30/paleo friendly. The coconut milk does add a slight Thai vibe to the soup (a tablespoon of curry paste would feel right at home stirred into the broth) but it’s nothing too out there.

To make the soup, start by sautéing some onion, celery, and carrot in ghee or olive oil. You might be tempted to just throw everything in the pot, but this step is actually really important. It helps the vegetables soften (otherwise it takes for-ev-er) and helps develop their flavor.

Chicken Cauliflower Rice Soup Image

Once the vegetables start to soften, it’s time to add the broth or stock. Since this soup is so simple, I like to use a good quality, flavorful stock like this browned chicken stock that’s rich in color and flavor. Quality store-bought broth also works – look for one that’s roasted or browned if possible. Bring it to a boil, then reduce it down to a simmer and add the chicken.

For this soup, I poach the chicken in the broth, then shred it and return it to the pot along with the riced cauliflower. I really like the contrasting texture of the long pieces of shredded chicken with the smaller pieces of cauliflower.

Chicken Cauliflower Rice Soup Pic

Add some canned coconut milk at the end to make the soup nice and creamy. If you aren’t concerned with keeping the recipe paleo, you can also go the more traditional route of stirring a tablespoon of flour into the vegetables before adding the broth and swapping the coconut milk out for dairy milk. 

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Chicken Cauliflower Rice Soup Recipe

    6 Servings


  • 2 tablespoons Ghee, or olive oil
  • 1 small Onion, chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • Salt and Pepper
  • 1 teaspoon Fresh Thyme
  • 4 cups Chicken Stock, or broth
  • 1 Bay Leaf
  • 1 Boneless Skinless Chicken Breast
  • 2 cups Cauliflower Rice
  • 2 cups Canned Coconut Milk, full fat
  • 1/4 cup Fresh Flat-Leaf Parsley


  1. Melt the ghee in a large soup pot. Add the onion, carrot, and celery. Cook for 5-8 minutes, or until the vegetables begin to soften. Season with salt and pepper and stir in the thyme.
  2. Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce to a low simmer. Add the whole chicken breast. Cover and simmer 15 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and use two forks to separate it into shreds. Discard the bay leaf.
  4. Return the shredded chicken to the pot, along with the cauliflower rice. Simmer 5 minutes, until the cauliflower is cooked. Stir in the coconut milk and parsley and cook until warmed through. Season with salt and pepper to taste. 


  • Cauliflower rice can be found in the produce or frozen section of stores like Trader Joe’s and Whole Foods Market, and is becoming easier to find in traditional grocery stores, too. You can also make your own by using a food processor or large knife to cut a head of cauliflower into small, grain-sized pieces.


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Related Recipes:
Soup Recipes, Chicken Recipes, Cauliflower Recipes, Dinner Recipes, Lunch Recipes, Easy Recipes, Vegetable Recipes, Paleo Recipes, Whole30 Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lauren Keating
Recipe Yields: 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 199
Calories 286

% Daily Value*
Total Fat 25g
  Saturated Fat 20g
Sodium 647mg
Total Carbohydrate 10g
  Dietary Fiber 3g
  Sugars 4g
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lauren Keating

About Lauren

Lauren is all about eating lots of fresh, in-season fruits and vegetables, whole grains. She blogs by the mantra, "If it's not delicious, it's not worth eating," over on Healthy. Delicious., and we couldn't agree more! We're so glad she's our Soups Fanatic!

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