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Low Carb Chicken and Wild Rice Soup

Low Carb Chicken and Wild Rice soup in a mug
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My Low Carb Chicken and Wild Rice Soup is creamy and filling for only 215 calories! Gluten free, delicious, and super easy to make. See the notes below for how to make it in the crock pot.

Ingredients

Units Scale
  • 1 cup raw, riced cauliflower (Trader Joe’s is my favorite)
  • 2 large cloves garlic, minced
  • 1 tablespoon shallot, finely minced
  • 2/3 cup carrots, chopped
  • 1 cup celery, diced
  • 2 Tbsp. butter
  • 6 cups chicken broth
  • 1/2 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste
  • 3 cups cubed, cooked chicken breast
  • 1 cup broccoli, cut into small florets
  • 1/2 cup wild rice, cooked (not raw)
  • 1/2 cup flour
  • 1 cup low fat milk (1%)
  • 1 cup chopped mushrooms (optional)

 

Instructions

  1. In a large saucepan cook garlic and shallot in butter over low heat until softened but not yet brown.
  2. Add cauliflower, carrot, and celery and cook for about 2 minutes.
  3. Pour in chicken broth and add salt and pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  4. Add broccoli and wild rice. Cook about 5 minutes more until broccoli is tender. 
  5. Put the flour into a small bowl. Whisk in the milk a little at a time until smooth. Don’t add it all at once or it will be lumpy. Stir into the soup, and bring it back to a boil. Cook 2 minutes or until thickened.
  6. Add the cooked chicken and heat through. Serve.

Notes

I really like Trader Joe’s brand of riced cauliflower. It has a much finer texture than other brands without any big chunks of the stem included.

Nutrition

Find it online: https://www.beneficial-bento.com/2021/02/low-carb-chicken-and-wild-rice-soup.html