Chicken Curry Soup Recipe with Cauliflower Rice

The savory and sweet flavor of this Chicken Curry Soup Recipe with Cauliflower Rice makes a filling meal without weighing you down.

If you like the exotic sweet and smoky flavor of curry you will love it in this low-carb Chicken Curry Soup Recipe with Cauliflower Rice. It takes your taste buds delight to a higher level while keeping your carbs low. Take basic cauliflower rice and turn it into this flavorful and filling soup recipe when you combine it with chicken, coconut milk, curry, and a few other ingredients. Here is how to rice cauliflower.

Make this chicken curry soup all in one pot for easy cleanup of an easy delicious meal that will not weigh you down at all.

Chicken Curry Soup Recipe with Cauliflower Rice

A spicy low-carb soup recipe. Makes 6 servings.

Ingredients:

• 1 pound chicken breast, cut into bite-size pieces
• 1 tablespoon coconut oil
• 2 cups chicken broth
• 2 cups unsweetened coconut milk
• ¼ cup curry powder
• 2 cups cauliflower rice

Instructions:

1. Cut chicken breast into bite-size pieces.
2. Add coconut oil to a stock pot and melt over medium heat.
3. Cook the chicken in coconut oil until cooked through and juices run clear.
4. Add the chicken broth, coconut milk, and curry powder. Stir to combine. Reduce the heat to medium-low and cook while occasionally stirring until soup comes to a low boil. Reduce heat to low and simmer for 15 minutes.
5. Add the cauliflower rice and cook for 5 minutes or until the rice is tender.

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Curry Chicken and Cauliflower Rice Soup Recipe

A spicy low-carb soup recipe. Makes 6 servings.

Course Soup

Cuisine American

Keyword Curry Chicken and Cauliflower Rice Soup Recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6

Author Alea

Ingredients

Ingredients:

• 1 pound chicken breast cut into bite-size pieces
• 1 tablespoon coconut oil
• 2 cups chicken broth
• 2 cups unsweetened coconut milk
• ¼ cup curry powder
• 2 cups cauliflower rice

Instructions

Instructions:

• Cut chicken breast into bite-size pieces.
• Add coconut oil to a stock pot and melt over medium heat.
• Cook the chicken in coconut oil until cooked through and juices run clear.
• Add the chicken broth, coconut milk, and curry powder. Stir to combine. Reduce the heat to medium-low and cook while occasionally stirring until soup comes to a low boil. Reduce heat to low and simmer for 15 minutes.
• Add the cauliflower rice and cook for 5 minutes or until the rice is tender.

More Low-Carb Soup Recipes

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Cabbage Roll Soup with Turkey

Vegetable Garden Minestrone Soup