adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Cauliflower Rice Soup
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour
A comforting and healing chicken soup without noodles. Features fresh ginger, jalapeño, green onion, basil, cilantro, and tender chicken thighs in rich broth. Cauliflower rice replaces noodles for a satisfying texture and added nutrients. A dash of soy sauce adds savory flavor. Ideal for body and soul healing.
Ingredients:
  • 4 teaspoons vegetable oil
  • 1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon pepper
  • 1 package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
  • 4 green onions, sliced, white parts and green parts separated
  • 1 tablespoon finely chopped fresh gingerroot
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons seeded, finely chopped jalapeño chile
  • 1 large carrot, halved lengthwise and thinly sliced (about 1 cup)
  • 1 carton (32 oz) Progresso™ reduced sodium chicken broth
  • 1 package (10 oz) frozen riced cauliflower
  • 1 tablespoon soy sauce
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh cilantro
  • Lime wedges, if desired
  • Sliced jalapeño chiles, if desired
Instructions:
  • In a 5-quart Dutch oven, warm 2 teaspoons of vegetable oil over medium-high heat. Coat chicken with sesame oil, 1/4 teaspoon of salt, and black pepper. Cook chicken for 6 to 8 minutes until browned, stirring once. Transfer chicken to a bowl using a slotted spoon, cover to keep warm.
  • Lower the heat to medium and pour in the remaining 2 teaspoons of oil into the Dutch oven. Add the mushrooms and remaining 1/4 teaspoon of salt. Cook for 4 to 5 minutes, occasionally stirring, until the mushrooms are tender and beginning to brown. Then, mix in the white parts of the onion, gingerroot, garlic, chopped jalapeño, and carrots. Cook over medium heat for 2 to 3 minutes, stirring frequently, until the vegetables start to soften and release their fragrant aromas.
  • Combine the broth in the pot and bring it to a boil. Add the chicken and cauliflower and bring it back to a boil. Simmer uncovered for 6 to 8 minutes until the cauliflower is tender, stirring occasionally. Finish off by stirring in soy sauce and the green parts of the onion, and serve in individual bowls.
  • Sprinkle with fresh basil and cilantro for a burst of vibrant flavors.

Similar Recipes