Crock Pot Chicken and Cauliflower Rice Soup is a refreshing, low-carb soup recipe that’s loaded with lean protein and fiber for a healthy meal.
For those times you’re looking for a filling high-protein meal that will keep you feeling energized, this easy chicken soup recipe is pure gold!
The way I see it, soup recipes like this are perfect for weekday lunches, because they won’t make you want to take a nap afterwards.
On the contrary, this revitalizing soup will keep your energy level steady and blood sugar stable to avoid the afternoon slump.
Of course, I’m also all about this amazing soup for dinners on chilly evenings as well.
I enjoy it with buttered toast, and I can see cornbread being a wonderful accompaniment as well!
This happens to be a low-carb soup recipe, so if you’re looking for keto soups, you’ve found one.
Let’s discuss the basic ingredients for crock pot chicken soup.
Crock Pot Chicken and Cauliflower Rice Soup Ingredients:
Boneless Skinless Chicken Breasts: The star ingredient in this healthy soup recipe, we need boneless skinless chicken breast.
You can also use boneless chicken thighs if you prefer. Bone-in chicken pieces work too, although I recommend searing them and adding them whole to the slow cooker.
Onion and Fresh Garlic: Fresh yellow onion and garlic bring an abundance of flavor to any soup recipe.
I love the addition of onion in soup so much that I use two onions. Feel free to use less if you prefer.
Avocado Oil: Used to sauté the onion and garlic and brown the chicken, we need a quality cooking oil.
I like using avocado oil for cooking at high temperatures because it has a high smoke point. Olive oil works too.
Carrots, Celery: More fresh vegetables to add flavor and texture! These hearty vegetables work marvelously in soups.
Frozen Riced Cauliflower or Head of Cauliflower: The cauliflower rice portion of the recipe!
Do as I do and buy a bag of frozen riced cauliflower to save yourself some time, or pick up a head of cauliflower and grate it to make cauliflower rice.
I like going the easy route because it avoids having to clean up after grating cauliflower, which has a tendency to hide itself all over your kitchen.
Fresh Herbs: Pick your favorite fresh herbs or dried herbs and toss them in! I use a combination of fresh rosemary, fresh thyme, and sometimes fresh oregano.
Fresh Parsley works great too. If you prefer using dried herbs, you can toss in some Italian seasoning.
Chicken Broth: The liquid in our soup! I like using chicken bone broth, but chicken stock or regular chicken broth work great too.
If you enjoy making homemade broth, this soup is a great placement for it.
Sea Salt and Black Pepper: Season the soup with salt and pepper to your personal taste.
Recipe Adaptations:
- For a little kick, add some red pepper flakes.
- Feel free to add in more fresh vegetables, such as green beans, zucchini, peas, broccoli, tomatoes, etc. If you’re adding quicker cooking vegetables like zucchini or yellow squash, do so 2 hours into the cooking process (if cooking on High heat).
- Toss in some pasta noodles, potatoes, sweet potato, or regular rice for some carbohydrates if you aren’t needing low carb chicken soup.
- Add 4 to 6 cups of baby spinach for some extra nutrition.
- Enjoy a little citrus flair? Add some lemon zest or lemon juice to the soup.
- For creamy chicken cauliflower rice soup, add 4 to 8 ounces of cream cheese to the recipe and stir it into the soup. You can also add a can of full-fat coconut milk and reduce the broth to 4 cups for a dairy-free creamy soup.
- Save time by using rotisserie chicken instead of chopping up raw chicken. You can also use leftover chicken or shredded chicken.
- Cook 6 strips of thick-cut bacon to render fat for sautéing the onion for extra flavor.
- Add 1/2 cup of a dry white wine such as sauvignon blanc if you enjoy cooking with wine!
Now that we’ve covered the basic ingredients for crock pot chicken soup, let’s make it!
How to Make Crock Pot Chicken and Cauliflower Rice Soup:
Note: If you’re making your own cauliflower rice, use a box grater or a food processor to process the cauliflower florets into rice-sized pieces.
Transfer the chopped celery and carrots to the bottom of the crock pot.
Heat the avocado oil in a large skillet over medium-high heat (I use a 12-inch nonstick skillet). Add the onions and sauté, stirring occasionally, until they have softened and begin to caramelize, about 10 minutes. Stir in the minced garlic and continue cooking for another 3 minutes.
Transfer onion and garlic mixture to the crock pot with the celery and carrots and place the skillet back on the stove top to brown the chicken.
Add the chopped chicken to the skillet and cook for 2 to 3 minutes over medium high heat or medium heat, just until the chicken is partially cooked.
Transfer the browned chicken to the crock pot with the vegetables, along with the riced cauliflower, dried herbs, chicken broth, sea salt, and black pepper. Stir everything well.
Secure the lid on the crock pot and cook on high heat for 4 hours or Low heat for 6-8 hours.
When the soup is ready, give everything a big stir and taste it for flavor. Add salt and pepper to your personal taste.
Serve soup in big bowls with crusty bread and enjoy!
Store leftover soup in an airtight container in the refrigerator for up to 7 days. Soup can also be frozen for up to 3 months.
Can I Make This in a Large Pot Instead of a Crock Pot?
Yes! If you prefer making soups on the stove top, simply follow all the same steps, but in a large thick-bottomed pot such as a Dutch oven.
Since you will be cooking the full recipe in the soup pot, there is no need to cook the onions and chicken separately – you can sauté them at the same time in the pot.
This classic soup can also be prepared in an instant pot.
The next time you’re in the mood for a big bowl of refreshing soup, whip up a big batch of this easy recipe!
This great soup makes a substantial amount, ideal for a big family for busy weeknights or for meal prepping.
Whether you’re looking for rich flavors for soup season or lighter meals for weight loss, this keto recipe will surely please soup lovers.
This comforting meal is the perfect way to enjoy a low-carb version of classic chicken and rice soup.
If you enjoy healthy soup recipes like this, here are some of my favorite soups
More Healthy Soups:
- Hungarian Goulash
- Creamy Chicken Soup
- Beef Noodle Stew
- Chicken and Cabbage Soup
- Seafood Corn Chowder
- Cauliflower Soup
Enjoy this tasty light soup recipe!
Crock Pot Chicken and Cauliflower Rice Soup
Equipment
Ingredients
- 2 Tbsp avocado oil
- 2 medium-sized yellow onions chopped
- 4 cloves garlic minced
- 1 to 1.5 lbs boneless skinless chicken breasts chopped
- 3 cups carrots chopped
- 3 cups celery chopped
- 14 ounces riced cauliflower*
- 3 Tbsp chopped fresh herbs**
- 6 cups chicken broth***
- ½ tsp sea salt to taste
- ½ tsp black pepper
Instructions
- Note: If you’re making your own cauliflower rice, use a box grater or a food processor to process the cauliflower florets into rice-sized pieces.
- Transfer the chopped celery and carrots to the bottom of the crock pot.
- Heat the avocado oil in a large skillet over medium-high heat (I use a 12-inch nonstick skillet). Add the onions and sauté, stirring occasionally, until they have softened and begin to caramelize, about 10 minutes. Stir in the minced garlic and continue cooking for another 3 minutes.
- Transfer onion and garlic mixture to the crock pot with the celery and carrots and place the skillet back on the stove top to brown the chicken.
- Add the chopped chicken to the skillet and cook for 2 to 3 minutes over medium high heat or medium heat, just until the chicken is partially cooked.
- Transfer the browned chicken to the crock pot with the vegetables, along with the riced cauliflower, dried herbs, chicken broth, sea salt, and black pepper. Stir everything well.
- Secure the lid on the crock pot and cook on high heat for 4 hours or Low heat for 6-8 hours.
- When the soup is ready, give everything a big stir and taste it for flavor. Add salt and pepper to your personal taste.
- Serve soup in big bowls with crusty bread and enjoy!
- Store leftover soup in an airtight container in the refrigerator for up to 7 days. Soup can also be frozen for up to 3 months.
Notes
Nutrition
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