July 15, 2026
URL: https://www.birdseye.com/recipes/dinner/chicken-cauliflower-rice-soup-10538
- Prep time 30 minutes
- Total time 40 minutes
- Servings 6
Ingredients
-
3 tablespoons butter
-
1 small onion, chopped
-
2 medium ribs celery, chopped
-
2 medium carrots, chopped
-
2 cloves garlic, finely chopped
-
1 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
1/4 teaspoon ground turmeric
-
1/4 teaspoon dried oregano
-
3 tablespoons all-purpose flour
-
4 cups chicken stock
-
2 cups shredded rotisserie chicken
-
1 bag (10 oz each) Birds Eye® Savory Herb Riced Cauliflower
-
1/2 cup Birds Eye® Sweet Garden Peas
-
1/2 cup heavy (whipping) cream or half and half
-
2 tablespoons fresh Italian (flat-leaf) parsley
Nutrition Information
291 calories, 12g carbs
Directions
-
Step one
Melt butter in a 4-quart Dutch oven over medium heat. Add onion, celery, and carrots to pan and cook until vegetables are starting to soften, about 5 minutes.
-
Step two
Stir in garlic, salt, pepper, turmeric, and oregano and cook about a minute. Stir in flour and cook another minute, stirring constantly. Stir in chicken stock and bring to a boil.
-
Step three
Reduce heat to simmer, cover, and cook until vegetables are soft, 10 to 15 minutes. Microwave cauliflower rice according to package directions.
-
Step four
Stir in shredded chicken, cauliflower rice, peas, and cream or half and half and cook until hot, about 5 minutes. Garnish your cauliflower rice soup with parsley, if desired and serve!