Lemon Chicken Soup with Cauliflower Rice has zesty flavor, just like the dish you'll find at a Greek restaurant. Our healthy twist makes it lower in carbs and gluten-free. It's ready in under 30 minutes and uses just one pot...even if your chicken is uncooked!
32ouncesbroth lower in salt is better; chicken or vegetable
salt to tasteGenerally not needed due to high sodium content in broth.
12ounceschicken breast cutletsor breasts pounded to ½ inch in thickness; uncooked
1cupbaby spinach1 large handful
Heat oil in a large pot over medium heat. Add onions, carrots, and cauliflower rice and saute until tender, about 5 minutes.
Add garlic and saute for 1 minute more.
Add broth, salt (if desired,) lemon zest, and uncooked chicken to the pot. Cover with a lid.
Bring soup to a boil, then reduce heat to medium-low and simmer 5-7 minutes.
Stir in spinach and simmer for 5 minutes more.
Turn off heat and remove chicken from pot with tongs. Shred or cut into bite-sized pieces and return to pot.
Stir in juice from the lemons, feta cheese and enjoy!
Chicken is ready to eat when the internal temperature reaches 165 °F. The most accurate way to check is to insert a temperature probe in the thickest part of the chicken. Lift out a piece of chicken with tongs and stick the probe in the side. (see picture above)
To make with cooked chicken, stir cooked chicken into soup mixture and cook until warmed through.
To make your own cauliflower rice, cut the cauliflower florets from the stalk. Drop them into a food processor. Pulse for about 60 seconds or until you have a consistency that resembles rice. Don't over process or puree. It's better for the rice to be on the chunky side for this recipe.
Store leftovers in the freezer in glass or plastic containers. When you are ready to enjoy the soup, microwave from frozen for 1-2 minutes, stirring halfway through.