Low Carb Autumn Chicken and Rice Soup
Celebrate the flavors of fall! This low-carb autumn soup is filled with seasonal vegetables and chicken in a comforting broth.
Servings 6 servings
Calories 560kcal
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
Calories: 560 Net Carbs: 7 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.