Low Carb Autumn Chicken and Rice Soup
Warm up your evenings with this delightful Low Carb Autumn Chicken and Rice Soup, a perfect blend of tender chicken, seasonal vegetables, and creamy coconut milk. This comforting dish is not only low in carbohydrates but also brimming with rich flavors that evoke the essence of fall. In just 45 minutes, you can create a nourishing meal that’s ideal for busy weeknights or cozy family gatherings. The combination of fresh ingredients makes it a healthy choice while still being incredibly satisfying. Whether served alone or paired with a light salad or garlic breadsticks, this soup is sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 3 tbsp Butter
- 1/2 Onion (chopped)
- 1/2 cup Celery (chopped)
- 2 medium Carrots (peeled and sliced)
- 6 ounces Mushrooms (sliced)
- 1 cup Butternut Squash (chopped)
- 2 tsp Minced Garlic
- 1 tsp Italian Seasoning
- 3 cups Chicken (shredded)
- 3 cups Chicken Broth
- 1 cup Light Canned Coconut Milk
- 1 Bay Leaf
- 2 cups Cauliflower Rice (cooked)
- 3 cups Fresh Spinach
Instructions
- Melt the butter in a large pot over medium heat.
- Add chopped onion and carrots; sauté for 5 minutes until softened.
- Mix in butternut squash, celery, and mushrooms; sauté for an additional 4 minutes.
- Stir in garlic, Italian seasoning, and bay leaf; sauté for 30 seconds.
- Add shredded chicken and gradually pour in chicken broth; cover and simmer for 10 minutes.
- Remove lid; stir in coconut milk, cauliflower rice, and spinach; simmer until spinach wilts.
- Season with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg