15 Yummy Low Carb Chicken Cauliflower Rice Soup Recipe

Low Carb Chicken Cauliflower Rice Soup Recipe is the perfect choice! Combining the goodness of tender chicken, nutritious cauliflower rice, and savory broth, this soup is a game-changer for anyone looking to eat healthier without sacrificing flavor.

This soup is not just healthy but also hearty, low in carbohydrates, and incredibly easy to make—making it ideal for any season. Whether you’re meal prepping for the week, focusing on weight loss, or simply cooking for a cozy family dinner, this recipe is versatile enough to fit all your needs.

So, if you’re in the mood for a warm, satisfying bowl that won’t weigh you down, grab your ingredients and let’s whip up this delicious Low Carb Chicken Cauliflower Rice Soup Recipe. Your taste buds (and your body) will thank you!

Low Carb Chicken Cauliflower Rice Soup Recipe

1. Classic Low Carb Chicken Cauliflower Rice Soup

This classic Low Carb Chicken Cauliflower Rice Soup is the ultimate comfort food—light, filling, and easy to make. With tender chicken, cauliflower rice, and flavorful seasonings, this recipe is perfect for any time of the year and makes meal prep a breeze.

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups spinach or kale (optional for added nutrients)
• 1 tsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)
• Optional: 1/2 cup heavy cream for a creamier texture

Instructions

1. Prepare the Ingredients:
   • Wash and chop the onion and garlic. Shred the cooked chicken breast and set aside.
2. Sauté the Aromatics:
   • Heat 1 tsp of olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic; sauté until fragrant and softened, about 3-4 minutes.
3. Add Broth & Chicken:
   • Pour in 4 cups of chicken broth.
   • Add the shredded chicken to the pot.
4. Add the Cauliflower Rice & Seasonings:
   • Stir in 3 cups of cauliflower rice.
   • Season with thyme, parsley, black pepper, and sea salt.
5. Simmer:
   • Bring the mixture to a gentle boil. Reduce heat to low and simmer for 10-12 minutes, or until the cauliflower rice is tender.
6. Add Greens (Optional):
   • Stir in the spinach or kale and cook until wilted, about 2-3 minutes.
7. Add Cream (Optional):
   • If using heavy cream for a richer taste, stir it in and cook for another 2-3 minutes until heated through.
8. Taste & Adjust Seasoning:
   • Taste the soup and adjust the seasonings if necessary.
9. Serve:
   • Ladle the soup into bowls, garnish with a sprinkle of parsley if desired, and serve hot!

Nutritional Information (Per Serving)

• Calories: 210 kcal
• Protein: 28g
• Carbohydrates: 8g
• Fat: 7g
• Fiber: 3g
• Net Carbs: 5g

2. Creamy Chicken Cauliflower Rice & Spinach Soup

This Creamy Chicken Cauliflower Rice & Spinach Soup is a comforting, nutrient-packed bowl that combines tender chicken, cauliflower rice, fresh spinach, and a creamy broth. Perfect for low-carb eaters and anyone who loves a warm, satisfying soup!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 3 cups fresh spinach
• 4 cups chicken broth
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)

Instructions

1. Prepare the Ingredients:
   • Wash and chop the onion and garlic. Shred the cooked chicken breast and set aside.
2. Sauté the Aromatics:
   • In a large pot over medium heat, heat 1 tsp of olive oil.
   • Add the chopped onion and garlic; sauté until fragrant and softened, about 3-4 minutes.
3. Add Broth & Chicken:
   • Pour in 4 cups of chicken broth.
   • Stir in the shredded chicken.
4. Add Cauliflower Rice & Seasonings:
   • Add 3 cups of cauliflower rice to the pot.
   • Season with thyme, parsley, black pepper, and sea salt.
5. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes, or until the cauliflower rice is tender.
6. Add the Spinach:
   • Stir in 3 cups of fresh spinach and cook for 2-3 minutes, until wilted.
7. Add Heavy Cream:
   • Stir in 1 cup of heavy cream and let it simmer for an additional 3-4 minutes until the soup is heated through and creamy.
8. Taste & Adjust Seasoning:
   • Taste the soup and adjust the seasoning as needed.
9. Serve:
   • Ladle the soup into bowls and garnish with a sprinkle of fresh parsley if desired. Serve warm and enjoy!

Nutritional Information (Per Serving)

• Calories: 290 kcal
• Protein: 30g
• Carbohydrates: 9g
• Fat: 14g
• Fiber: 3g
• Net Carbs: 6g

3. Spicy Keto Chicken Cauliflower Rice Soup with Chili

This Spicy Keto Chicken Cauliflower Rice Soup with Chili is a bold, flavorful, and low-carb twist on traditional chicken soup. Packed with heat, tender chicken, cauliflower rice, and aromatic spices, this recipe is perfect for spice lovers and keto enthusiasts alike!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup bell peppers, chopped (red or green)
• 1 tsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)
• Optional: 1/2 tsp cayenne pepper (for added spice)

Instructions

1. Prepare the Ingredients:
   • Wash and chop the onion, garlic, and bell peppers. Shred the cooked chicken breast and set aside.
2. Sauté the Aromatics:
   • Heat 1 tsp of olive oil in a large pot over medium heat.
   • Add the chopped onion, garlic, and bell peppers; sauté for 4-5 minutes until softened.
3. Add Spices:
   • Stir in 2 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, black pepper, and sea salt. Cook for an additional 1-2 minutes until fragrant.
4. Add Chicken Broth & Chicken:
   • Pour in 4 cups of chicken broth and add the shredded chicken to the pot.
5. Add Cauliflower Rice:
   • Stir in 3 cups of cauliflower rice and bring the mixture to a gentle boil.
6. Simmer:
   • Reduce the heat to low and simmer for 10-12 minutes until the cauliflower rice is tender.
7. Adjust Seasoning:
   • Taste the soup and adjust the spice levels if necessary (add cayenne pepper for additional heat).
8. Serve:
   • Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or a dollop of sour cream if desired.

Nutritional Information (Per Serving)

• Calories: 260 kcal
• Protein: 30g
• Carbohydrates: 8g
• Fat: 10g
• Fiber: 3g
• Net Carbs: 5g

4. Lemon Garlic Chicken Cauliflower Rice Soup Recipe

This Lemon Garlic Chicken Cauliflower Rice Soup Recipe combines zesty lemon, savory garlic, tender chicken, and cauliflower rice for a refreshing and low-carb meal. Perfectly balanced in flavor and simplicity, this soup is light, nutritious, and ideal for any time of the year!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 tsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)
• Optional: 1/2 cup heavy cream (for added creaminess)

Instructions

1. Prepare the Ingredients:
   • Chop the onion and mince the garlic. Shred the cooked chicken breast and set aside.
2. Sauté the Aromatics:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the onion and garlic; sauté for 3-4 minutes until softened and fragrant.
3. Add Chicken Broth & Chicken:
   • Pour in 4 cups of chicken broth.
   • Add the shredded chicken to the pot.
4. Add Cauliflower Rice & Seasonings:
   • Stir in 3 cups of cauliflower rice.
   • Season with dried thyme, black pepper, sea salt, lemon juice, and lemon zest.
5. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes, or until the cauliflower rice is tender.
6. Add Heavy Cream (Optional):
   • If desired, stir in 1/2 cup of heavy cream and cook for 2-3 minutes until the soup is warmed through and creamy.
7. Taste & Adjust Seasoning:
   • Taste the soup and adjust the seasonings or lemon juice as needed.
8. Serve:
   • Ladle the soup into bowls, garnish with a little extra lemon zest if desired, and serve warm.

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Protein: 28g
• Carbohydrates: 9g
• Fat: 8g
• Fiber: 3g
• Net Carbs: 6g

5. Asian-Inspired Chicken Cauliflower Rice Soup

This Asian-Inspired Chicken Cauliflower Rice Soup combines tender chicken, cauliflower rice, and authentic Asian flavors like ginger, soy sauce, and sesame oil. It’s a comforting, low-carb, and aromatic soup that brings the flavors of your favorite Asian dishes into one healthy bowl!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 medium onion, chopped
• 1 cup bok choy or napa cabbage, chopped
• 1 tsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)
• Optional: 1 tsp rice vinegar

Instructions

1. Prepare the Ingredients:
   • Wash and chop the onion and bok choy (or napa cabbage). Mince the garlic and grate the ginger. Shred the cooked chicken breast and set aside.
2. Sauté the Aromatics:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the chopped onion, minced garlic, and grated ginger; sauté for 3-4 minutes until fragrant.
3. Add Broth & Chicken:
   • Pour in 4 cups of chicken broth and stir in the shredded chicken.
4. Add Soy Sauce & Sesame Oil:
   • Add 2 tbsp low-sodium soy sauce and 1 tsp sesame oil to the pot. Stir to combine.
5. Add Cauliflower Rice & Vegetables:
   • Stir in 3 cups of cauliflower rice and add 1 cup of chopped bok choy (or napa cabbage).
6. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes until the cauliflower rice and vegetables are tender.
7. Taste & Adjust Seasoning:
   • Taste the soup and adjust seasoning with additional soy sauce, rice vinegar, or black pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with green onions or sesame seeds if desired.

Nutritional Information (Per Serving)

• Calories: 270 kcal
• Protein: 30g
• Carbohydrates: 10g
• Fat: 8g
• Fiber: 3g

6. Coconut Curry Chicken Cauliflower Rice Soup

This Coconut Curry Chicken Cauliflower Rice Soup is a creamy, comforting, and flavorful low-carb recipe. Combining tender chicken, cauliflower rice, aromatic curry spices, and creamy coconut milk, this soup is a cozy, satisfying dish perfect for lunch, dinner, or meal prep!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth
• 1 can (14 oz) full-fat coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ginger, grated
• 1 tsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)
• Optional: 1 tsp lime juice

Instructions

1. Prepare the Ingredients:
   • Chop the onion and mince the garlic. Grate the ginger and shred the cooked chicken breast.
2. Sauté Aromatics:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the chopped onion, minced garlic, and grated ginger; sauté for 3-4 minutes until fragrant.
3. Add Curry Powder:
   • Stir in 1 tbsp curry powder and cook for 1 minute to enhance the flavors.
4. Pour in Broth & Coconut Milk:
   • Add 4 cups of chicken broth and 1 can of full-fat coconut milk to the pot. Stir well to combine.
5. Add Chicken & Cauliflower Rice:
   • Stir in the shredded chicken and 3 cups of cauliflower rice.
6. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 8-10 minutes or until the cauliflower rice is tender.
7. Taste & Adjust Seasoning:
   • Taste the soup and season with additional salt, pepper, or lime juice as needed.
8. Serve:
   • Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve warm.

Nutritional Information (Per Serving)

• Calories: 300 kcal
• Protein: 28g
• Carbohydrates: 11g
• Fat: 15g
• Fiber: 3g
• Net Carbs: 8g

7. Zesty Tomato Chicken Cauliflower Rice Soup Recipe

This Zesty Tomato Chicken Cauliflower Rice Soup Recipe combines tender chicken, cauliflower rice, and the vibrant, tangy taste of tomatoes. Packed with flavor, this low-carb soup is simple to make, hearty, and perfect for any time of the week. A comforting meal that’s family-friendly and perfect for meal prepping!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes, drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp dried basil
• 1 tsp oregano
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)

Instructions

1. Prepare the Ingredients:
   • Chop the onion and mince the garlic. Drain the can of diced tomatoes. Shred the cooked chicken breast and set aside.
2. Sauté Aromatics:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic; sauté for 3-4 minutes until fragrant.
3. Add Tomatoes & Herbs:
   • Stir in the drained diced tomatoes, 1 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp red pepper flakes (if using). Cook for 2 minutes.
4. Add Chicken Broth & Chicken:
   • Pour in 4 cups of chicken broth and stir in the shredded chicken.
5. Add Cauliflower Rice:
   • Stir in 3 cups of cauliflower rice and season with black pepper and sea salt.
6. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes, or until the cauliflower rice is tender.
7. Taste & Adjust Seasoning:
   • Taste the soup and add additional sea salt or black pepper if needed.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or basil if desired. Serve warm.

Nutritional Information (Per Serving)

• Calories: 250 kcal
• Protein: 28g
• Carbohydrates: 9g
• Fat: 7g
• Fiber: 3g
• Net Carbs: 6g

8. Cheesy Chicken Cauliflower Rice & Broccoli Soup

This Cheesy Chicken Cauliflower Rice & Broccoli Soup combines tender chicken, cauliflower rice, broccoli, and a creamy, melty cheese blend into one comforting, hearty bowl. Perfect for a low-carb lunch, dinner, or cozy meal prep, this soup is simple, satisfying, and guaranteed to please the whole family!

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 2 cups cauliflower rice (fresh or frozen)
• 2 cups broccoli florets, chopped into bite-sized pieces
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)

Instructions

1. Prepare the Ingredients:
   • Chop the onion, mince the garlic, and chop the broccoli into bite-sized pieces. Shred the cooked chicken breast and set aside.
2. Sauté Aromatics:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic; sauté for 3-4 minutes until fragrant.
3. Add Chicken Broth & Vegetables:
   • Pour in 4 cups of chicken broth.
   • Stir in the shredded chicken, cauliflower rice, and broccoli.
4. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes until the broccoli and cauliflower rice are tender.
5. Add the Cheese & Cream:
   • Reduce the heat to low. Stir in 1 cup of shredded cheddar cheese and 1/2 cup of heavy cream until the cheese has completely melted and the soup becomes creamy.
6. Taste & Adjust Seasoning:
   • Taste the soup and season with sea salt and black pepper if necessary.
7. Serve:
   • Ladle the soup into bowls and garnish with extra shredded cheese or fresh parsley if desired. Serve warm.

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 30g
• Carbohydrates: 9g
• Fat: 18g
• Fiber: 3g
• Net Carbs: 6g

9. Mushroom Chicken Cauliflower Rice Soup Recipe

This Mushroom Chicken Cauliflower Rice Soup Recipe combines tender chicken, cauliflower rice, earthy mushrooms, and flavorful seasonings into a comforting, low-carb soup. Perfect for any time of year, this hearty and healthy recipe is great for meal prep, family dinners, or cozy weeknight meals.

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 2 cups mushrooms, sliced (button or cremini mushrooms work well)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)

Instructions

1. Prepare the Ingredients:
   • Chop the onion, mince the garlic, and slice the mushrooms. Shred the cooked chicken breast and set aside.
2. Sauté Aromatics & Mushrooms:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic; sauté for 3-4 minutes until fragrant.
   • Stir in the sliced mushrooms and cook for another 4-5 minutes until they release their juices and become tender.
3. Add Chicken Broth & Seasonings:
   • Pour in 4 cups of chicken broth.
   • Add 1 tsp dried thyme, sea salt, and black pepper to the broth.
4. Add Chicken & Cauliflower Rice:
   • Stir in the shredded chicken and 3 cups of cauliflower rice.
5. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 8-10 minutes or until the cauliflower rice and chicken are heated through.
6. Taste & Adjust Seasoning:
   • Taste the soup and adjust seasoning with additional sea salt and black pepper if needed.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.

Nutritional Information (Per Serving)

• Calories: 270 kcal
• Protein: 30g
• Carbohydrates: 10g
• Fat: 7g
• Fiber: 3g
• Net Carbs: 7g

10. Vegetable Medley Chicken Cauliflower Rice Soup Recipe

This Vegetable Medley Chicken Cauliflower Rice Soup Recipe combines tender chicken, cauliflower rice, and a colorful mix of nutritious vegetables into a hearty, comforting bowl. Perfect for a low-carb lunch or dinner, this soup is packed with flavor, family-friendly, and ideal for meal prep. Low Carb Chicken Cauliflower Rice Soup Recipe

Ingredients (Serves 4)

• 1 lb (450g) boneless, skinless chicken breast, cooked and shredded
• 3 cups cauliflower rice (fresh or frozen)
• 1 cup carrots, diced
• 1 cup green beans, chopped
• 1 cup corn (optional, adjust for low-carb diets)
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp sea salt (adjust to taste)

Instructions

1. Prepare the Ingredients:
   • Chop the onion, mince the garlic, dice the carrots, and chop the green beans. Shred the cooked chicken breast and set aside.
2. Sauté Aromatics & Vegetables:
   • Heat 1 tsp olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic; sauté for 3-4 minutes until fragrant.
   • Stir in the diced carrots and green beans; cook for another 3-4 minutes until slightly tender.
3. Add Chicken Broth & Seasonings:
   • Pour in 4 cups of chicken broth.
   • Add 1 tsp dried thyme, sea salt, and black pepper to the broth.
4. Add Chicken & Cauliflower Rice:
   • Stir in the shredded chicken and 3 cups of cauliflower rice.
5. Add Corn (Optional):
   • Stir in 1 cup of corn if desired. Adjust based on dietary preferences.
6. Simmer:
   • Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 8-10 minutes or until the vegetables are tender and the cauliflower rice is heated through.
7. Taste & Adjust Seasoning:
   • Taste the soup and add additional sea salt and black pepper if necessary.
8. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.

Nutritional Information (Per Serving)

• Calories: 280 kcal
• Protein: 30g
• Carbohydrates: 12g
• Fat: 7g
• Fiber: 4g
• Net Carbs: 8g

FAQ

Can I make these soups ahead of time for meal prep?

Yes! These soups are great for meal prepping. You can prepare and store them in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.

Can I substitute cauliflower rice with regular rice or another alternative?

While cauliflower rice keeps the soups low-carb, you can use regular rice, quinoa, or even zucchini rice as a substitute if you prefer. Keep in mind this will alter the nutritional content.

Are these recipes suitable for a keto diet?

Yes! All five soups are low in carbs and are keto-friendly when made with the listed ingredients. Ensure you check for added sugars in broths or other seasonings if you’re strictly following keto guidelines.

Can I freeze the leftover soup?

Absolutely! These soups freeze well. Allow the soup to cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.