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Chicken and Cauliflower Rice Soup with All the Herbs


Our detox version of a classic chicken and rice soup is lighter and brighter, but it still comforts. Finishing the soup with lots of herbs and fresh lemon juice is key, so don’t skip it.

Serves 4

3 tablespoons extra virgin olive oil

1 onion, diced

½ bulb fennel, diced

4 cloves garlic, roughly chopped

2 carrots, diced

extra virgin olive oil

2 cups cooked shredded chicken

2 cups cauliflower rice (about ½ head)

2 quarts chicken stock

2 lemons, in wedges

any combination of fresh parsley, tarragon, dill, cilantro, and mint, roughly chopped

1. Heat the olive oil over medium heat in a large pot. Add the onions and garlic and a pinch of salt. Sauté for about 5 minutes, until fragrant and translucent. Add the carrots and fennel. Sauté for another 5 to 10 minutes, until tender. Add the chicken stock and bring to a boil, then reduce to a simmer. Add the cauliflower and chicken 5 to 10 minutes before serving, just to heat the chicken through and gently cook the cauliflower—it should be al dente.

2. Ladle into bowls, top with lots of herbs, and squeeze a few lemon wedges over the top.

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