Celebrate the flavors of fall! This low-carb autumn soup is filled with seasonal vegetables and chicken in a comforting broth.
Autumn Soup
Is fall your favorite season? I look forward to it every year!
When the weather finally starts to cool off and that first leaf falls to the ground, I run to the grocery store (or the farmer’s market) and look for my favorite fall foods.
Soup is always high on my list. It’s so easy and yet so comforting at the same time.
This autumn soup is the ultimate fall soup. I used my favorite low-carb fall vegetables – carrots, butternut squash, and spinach.
I also added some celery and mushrooms, even though they aren’t considered fall veggies. This soup is packed with so many vitamins and nutrients that it will boost your immune system when you need it the most.
Chicken and Rice Soup
The first time I made low-carb chicken cauliflower rice soup, it was in a chicken broth and it turned out really light.
That first recipe was perfect for days when you want something easy for your stomach. But this time, I knew I wanted a creamy and filling broth.
To keep it low-carb, I still used cauliflower rice. If you don’t like cauliflower rice, you could use broccoli rice or even Miracle rice but the real goodness is in the thick and creamy broth.
I combined chicken broth with canned coconut milk. Together, they make the broth rich and filling and it mixes perfectly with the rest of the ingredients too.
Low-Carb Chicken and Rice Soup
One of the best things about this soup is that it uses all fresh, whole ingredients. But that also means there is a lot of food prep involved.
You can speed this step up when you buy prepped and chopped veggies. You can easily find chopped celery and sliced mushrooms at the store and instead of cutting up onions, get some frozen diced onions.
This is also an excellent way to use leftover cooked chicken that you have in your refrigerator.
Can you use leftover Thanksgiving turkey instead of chicken? Yes, you sure can! It will taste delicious with shredded or chopped turkey.
Fall Chicken Soup
What is the best thing to serve with low-carb autumn soup? It goes with almost anything!
For some spice, you can serve the soup with some keto jalapeno deviled eggs. Or serve it with a salad.
My favorite one is my Low Carb Copycat Outback Pecan Blue Cheese Salad. It’s full of fun ingredients!
And don’t forget about dessert! Some of my favorite ones are either a slice of low-carb plain cheesecake with crumb topping or low-carb cranberry apple dump cake.
How To Store Soup
This low-carb autumn soup will taste delicious all week. Store it in the refrigerator and eat it within 3-5 days.
Keep it in an airtight and spill-proof container. My favorite way to store soup is to put it in a mason jar with a lid.
You can reheat it in the microwave, but I prefer to use the stove.
Low-Carb Autumn Chicken and Rice Soup Recipe
Here are the ingredients (and step by step pictures) to make this low-carb autumn chicken and rice soup recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Net Carbs: 8 net carbs per serving
Ingredients:
- Butter
- Onion chopped
- Chopped celery
- Medium carrots peeled and sliced
- Sliced mushrooms
- Chopped butternut squash
- Minced garlic
- Italian seasoning
- Shredded chicken
- Chicken broth
- Light canned coconut milk
- Bay leaf
- Cooked cauliflower rice
- Fresh spinach
- Salt and pepper to taste
Instructions:
Melt the butter in a pot over medium heat.
Stir in the carrots and onions, and saute for 5 minutes.
Mix in the butternut squash, celery and mushrooms, and saute for another 4 minutes.
Toss in the garlic, Italian seasoning and bay leaf, and saute for 30 seconds. Stir in the chicken, and then pour in the broth.
Cover and simmer for 10 minutes. Remove the lid, and add in the coconut milk, cauliflower rice and spinach. Simmer until the spinach has wilted.
Season with additional salt and pepper to taste before serving.
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Low Carb Autumn Chicken and Rice Soup
Equipment
- Soup Pot
Ingredients
- 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 pot over medium heat.
- Stir in the carrots and onions, and saute for 5 minutes.
- Mix in the butternut squash, celery and mushrooms, and saute for another 4 minutes.
- Toss in the garlic, Italian seasoning and bay leaf, and saute for 30 seconds.
- Stir in the chicken, and then pour in the broth.
- Cover and simmer for 10 minutes.
- Remove the lid, and add in the coconut milk, cauliflower rice and spinach. Simmer until the spinach has wilted.
- Season with additional salt and pepper to taste before serving.
Notes
Keto Soup Recipes
Sometimes, a hot bowl of soup just hits all the right spots. And if you loved this low-carb autumn soup, then here are some more keto soup recipes that you should make next.
