This Keto Chicken & Rice Soup is a low carb comfort food lover’s dream come true! Rich and flavorful, this soup is both creamy and slightly chewy from the veggies and “rice.”
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:5 servings 1x
Category:Keto Soup recipes
2 tablespoons avocado oil
1/3 cup chopped onion
1 teaspoon minced garlic
2 cups riced cauliflower
1/3 cup chopped walnuts
5 cups chicken broth
3 cups shredded cooked chicken
1 teaspoon fresh thyme leaves
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt (or more to taste)
2 tablespoons butter
1/4 cup heavy whipping cream
1/2 teaspoon Xanthan gum (optional to thicken)
1 teaspoon red wine vinegar
Heat the oil in a large saucepan or soup pot over medium heat.
Add the onion, garlic, cauliflower, and walnuts to the oil, and cook for 2 – 3 minutes, or until fragrant and the onions are turning translucent.
Add the chicken broth, cooked chicken, thyme leaves, salt, and pepper and bring to a boil.
Reduce heat to lowband simmer, covered, for 10 minutes, or until the cauliflower is soft.
Add the butter and heavy whipping cream to the pot, then sprinkle the xanthan gum over the top and stir it in immediately to avoid clumping.
Simmer, uncovered, for 5 more minutes, stirring occasionally.
Remove from the heat and stir in the red wine vinegar.
Serve hot, garnished with more fresh thyme if desired.
Before storing, cool to 100 degrees or less. Store in an airtight container(s) in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Can be reheated on the stovetop or in the microwave.
Approximate net carbs per serving = 3g.
Serving Size:1 1/2 cups
Keywords: chicken and rice soup, keto chicken and rice soup, low carb chicken and rice soup