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5 from 1 vote

Keto Chicken and Cauliflower Rice Soup

This Keto Chicken and Cauliflower Rice Soup is perfect for cold days or just when you're looking for a hearty and delicious meal. The good part? It doesn't take long to make at all!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American
Keyword: Keto Chicken and Cauliflower Rice
Servings: 10 cups
Calories: 415kcal
Author: Kasey Trenum


  • 2 1/2 pounds boneless skinless chicken breasts
  • 8 tablespoons butter (1 stick)
  • 1/4 cup celery, chopped
  • 1/2 cup onion, chopped
  • 4 garlic cloves, minced
  • 2 12 ounce packages Steamed Cauliflower Rice ( I used Green Giant but feel free to use whatever)
  • 1 tablespoon parsley
  • 2 teaspoons poultry seasoning
  • 3/4 teaspoon rosemary
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 4 ounces cream cheese
  • 4 3/4 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/3 cup cheddar cheese


  • Place boneless skinless chicken breasts in a slow cooker and cover with water or chicken broth and salt and pepper. Cook on high for 3 hours or low for six hours.
  • Shred the cooked chicken and set aside.
  • In a tall stockpot, melt butter then add the onions, garlic, and celery and saute on medium heat until they begin to get translucent.
  • Meanwhile, pop the riced cauliflower steam bags in the microwave following directions on the package. 
  • Add the riced cauliflower and all of the spices to the veggies and saute for 7 minutes on medium heat stirring so that all of the spices and veggies get mixed in. 
  • Add the cream cheese and stir until melted. 
  • Add the shredded chicken, chicken broth and heavy cream then bring to a boil. 
  • Once it comes to a boil, turn down the heat to low and simmer for 15 minutes with the lid off. 
  • Add ⅓ cup shredded cheese
  • Serve 


Serving: 1cup | Calories: 415kcal | Carbohydrates: 6g | Protein: 27g | Fat: 30g | Fiber: 1g