Go Back
+ servings
Lemon Chicken Soup with Cauliflower Rice in a bowl
Print

Lemon Chicken Soup with Cauliflower Rice Recipe

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!
Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 249kcal

Ingredients

  • 1 Tablespoons olive oil
  • ½ cup onion diced
  • ½ cup carrot sliced
  • 2 cups cauliflower rice
  • 3 garlic cloves minced or pressed
  • 32 ounces broth lower in salt is better; chicken or vegetable
  • 1-2 lemons zested
  • salt to taste Generally not needed due to high sodium content in broth.
  • 12 ounces chicken breast cutlets or breasts pounded to ½ inch in thickness; uncooked
  • 1 cup baby spinach 1 large handful
  • 2 ounces feta cheese crumbled

Instructions

  • 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!

Video

Notes

Expert tips:
  • 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.

Nutrition

Calories: 249kcal | Carbohydrates: 14g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 368mg | Potassium: 917mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3462IU | Vitamin C: 59mg | Calcium: 129mg | Iron: 2mg