Creamy Chicken "Rice" Soup
This recipe is perfect for using your home made chicken bone broth.
Ingredients
- 6 cups chicken broth
- 1 13.5 oz can coconut milk
- 2 cups cooked chicken shredded
- 1-2 Tbsp olive oil
- 2 cloves garlic minced
- 1 Tbsp ginger julienned
- Salt and black pepper to taste
- 2 cups cauliflower rice
- 2 green onions chopped
- 4-5 sprigs fresh cilantro chopped
Instructions
- In a soup pot, bring the chicken broth to a slow boil over medium heat. Add chicken and coconut milk and boil 10-12 minutes.
- Meanwhile, add the oil to a skillet over high heat. When the oil starts to smoke, add the garlic and saute until golden brown and crispy, 1-2 minutes.
- Stir the oil and garlic into the soup. Add the ginger. Taste and season with salt and pepper.
- Heat the cauliflower rice on the stovetop or in the microwave until just heated through.
- Evenly divide the cauliflower among serving bowls. Top with soup. Garnish with green onions and cilantro.
Notes
- If you like a heartier soup, add chopped celery, carrots and onion to instruction 1 and allow to boil until vegetables are tender.
- If you prefer a brothy soup over a creamy soup, simply omit the coconut milk.