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EASY Paleo Greek Lemon Chicken and Cauliflower Rice Soup Recipe

An EASY Greek lemon chicken soup recipe! It takes just 30 minutes to make healthy cauliflower rice soup. This paleo chicken soup uses common ingredients, too.

Instructions

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 4 tablespoons Olive oil
  • 1 cup Carrots (finely diced)
  • 1 cup Celery (finely diced)
  • 1 cup White onions (finely diced)
  • 4 cloves Garlic
  • 1/2 tablespoon Greek seasoning (or Italian seasoning)
  • 1/3 cup Fresh lemon juice
  • 1 stalk Fresh rosemary
  • 6 cups Chicken broth
  • 12 oz Cauliflower rice (fresh or frozen)
  • 1 lb Boneless skinless chicken thighs
US Customary - Metric

  1. Heat oil in a large dutch oven over medium high heat.

  2. Add the carrots, celery and white onions to the pot and saute about 4 minutes, until softened.

  3. Add the garlic and Greek seasoning, and continuing to cook for 1 minute, until fragrant.

  4. Add the remaining ingredients and cover. Lower the heat to maintain a low simmer and cook for an additional 20 minutes.

  5. Turn off the heat and leave the soup to stand in the pot with the lid on for 10 minutes.

  6. Remove the chicken and shred the chicken.

  7. Return the chicken to the pot. Taste for salt, adding a pinch if needed. Serve immediately.

Recipe Notes

Serving size: 2 cups, or 1/4 of entire recipe

Nutrition Information Per Serving

Calories: 340 | Fat: 20g | Total Carbs: 16g | Net Carbs: 12g | Fiber: 4g | Sugar: 6g | Protein: 26g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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