Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup Cauliflower rice (or regular rice for non-GF)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup heavy cream or full-fat coconut milk
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until golden, ~5 mins.
- Add onion, garlic, carrots, and celery. Sauté 5–7 mins until softened.
- Stir in cauliflower rice, broth, thyme, rosemary, pepper, and nutmeg. Bring to boil, then reduce heat and simmer 15 mins.
- Stir in peas and cream coconut milk. Simmer 5 mins more until thickened.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
- For extra creaminess, blend 1/2 cup of the soup and stir back in.
- Swap chicken for shredded rotisserie chicken to save time.
- Top with shredded cheddar or crushed crackers before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 295 Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
