There is nothing I love more then soup when the temps start to drop. Something about soup in the fall and winter time just screams cozy by the fire place lounging in sweats to me.
Growing up, my mom and grandmother would make a ton of soup year round. In our soup, it doesn’t matter what kind of it was, but 95% of the time there was always lemon in it. Armenians LOVE lemon.
My mom makes a really good lemon chicken and rice soup and it’s sooo delicious and citrusy just the way I like it. But since I am trying to be careful with the amount of carbs I intake each day, I switched out the rice and added cauliflower rice instead. My family and I love this version of it.
Lemon is great in general because if your sick, lemon will help kill whatever virus you are coming down with. So we add it to soups, water, tea, etc…We sure love our lemon.
Here is the recipe to this delicious citrusy lemon chicken and cauliflower rice soup. It’s gluten free, whole 30, and low carb.
Lemon Chicken and Cauliflower Rice Soup
Ingredients
- 6 cups of fresh chicken bone broth or the boxed chicken broth
- 2 raw chicken breasts
- 1 frozen bag or fresh riced cauliflower
- 3 loose carrots peeled and diced
- 3 stalks of celery sliced
- 1 yellow or white onion diced
- 3 chopped garlic cloves
- Juice of 1 lemon may adjust more or less if needed
- Lemon pepper seasoning to taste
- salt to taste
- chopped fresh mint or a dash of dried mint to taste
Instructions
- In a large saucepan, add the chopped carrots, celery, onions, and garlic with some olive oil, salt and lemon pepper, and sauté until soft about 10-12 min.
- Then add your broth and chicken breasts and cook for about 15-20 min or until done. Remove the chicken and shred with a fork and add back in the soup along with your riced cauliflower.
- Add your fresh chopped or dried mint, lemon juice, and some more lemon pepper and salt to taste if needed. Cook for about 5 more min until cauliflower is soft and enjoy.
- Adjust your seasonings accordingly and enjoy!