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Serves 2
Missing your old favorite soup? Well we’re here to let you know that it’s easier than ever to create a delicious Chicken & Rice Soup using Keto-friendly cauliflower rice! We added ranch dressing to our soup to really amp up its healthy fats and topped it with bacon, you’re going to love this new classic!
Prep Time: 5 minutes
Cooking Time: 20 minutes
Ingredients:
2 slices of bacon
1.5 tablespoons of ghee
½ yellow onion, peeled and diced
2 medium stalks of celery, diced
1 small carrot, peeled & diced
4 ounces of boneless & skinless chicken thighs, diced
2 cups chicken stock
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 sprigs of fresh or 1 teaspoon dried thyme
1 cup of riced cauliflower
¼ cup ranch dressing
1 whole scallion, minced
Instructions:
Preheat oven to 400 degrees Fahrenheit.
Arrange bacon on a baking tray lined with parchment paper and bake in the oven until crispy, about 10 minutes. Remove from the oven and allow to cool on a plate lined with a paper towel.
Heat ghee in a skillet set to medium-low heat. Add onions and sauté until soft, about 5 minutes. Add celery and carrot and continue to sauté another 5 minutes.
Add the remaining ingredients except the ranch dressing and the scallion and continue to sauté with a lid on until the chicken is cooked through and the cauliflower rice is soft, about 10 minutes.
Remove from the heat and stir in the ranch dressing and scallion.
Serve between two, garnishing each with a sliced of crumbled bacon, storing any leftovers in the fridge for up to 3 days.
Enjoy!
Calories: 398
Carbs: 13
Net Carbs: 9
Protein: 20
Fat: 31
Chicken & “Rice” Soup
