Description
A delicious and hearty chicken soup made with cauliflower rice, perfect for a healthy meal.
Ingredients
Scale
- 1 small onion, chopped
- 2 small carrots, chopped
- 1 cup chopped celery
- 1 T butter
- 1 tsp. Italian Herb Seasoning
- 1/2 tsp. ground sage
- 1/2 tsp. ground thyme
- salt and fresh-ground black pepper to taste
- 8 cups chicken broth
- 3 T chicken soup base
- 4 large boneless, skinless chicken breasts
- 10 oz. package frozen cauliflower rice
- 1/4 cup basil pesto
- 2 T fresh-squeezed lemon juice
Instructions
- Take cauliflower rice out of the freezer and then carefully open the valve and release the rest of the pressure.
- Remove cooked chicken pieces to a cutting board.
- Turn Instant Pot to SAUTE, LOW and add the frozen cauliflower rice.
- While cauliflower rice cooks, shred chicken apart.
- After cauliflower rice has cooked at least 5 minutes, add shredded chicken to the soup and cook about 3 minutes more.
- Turn off the Instant Pot and stir in basil pesto and lemon juice.
- Serve right away and enjoy! We served this with more Parmesan cheese to add at the table.
- Thaw cauliflower rice, prepare vegetables, and prepare chicken same as above.
- You will need at least another 1/2 cup chicken broth or stock for stovetop cooking.
- Melt butter in a large soup pot and saute onion, carrots, and celery for a few minutes.
- Then add Italian Herb Seasoning, sage, thyme, salt, and fresh-ground black pepper and cook a few minutes more.
- Add chicken broth or stock, chicken breast strips, and soup base to the soup pot and turn heat to low.
- Let soup simmer about 40 minutes on low, or until chicken is firm.
- Remove chicken to cutting board and add cauliflower rice. Cook about 15 minutes more on low.
- Shred chicken apart and add to soup pot when the cauliflower rice is done. Cook about 5 minutes more to be sure chicken is heated through.
- Turn off heat, stir in basil pesto and lemon juice, and serve.
Notes
- The ground thyme may add a subtle flavor, adjust to taste.
- You can use homemade chicken broth or stock for a richer flavor.
- Thawed cauliflower rice should be well-drained to avoid excess moisture in the soup.
- For stovetop cooking, make sure to add additional chicken broth or stock as needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg