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Embrace the cool weather and cozy up with a bowl of this gluten-free chicken and rice soup! Made with cauliflower rice, warming broth, and fueling chicken this cold-weather soup recipe is made in just half an hour and warms you up from the inside out.
Easy to make: this chicken and rice soup is on the table in about 30 minutes Versatile: though it calls for specific vegetables, it’s easy to substitute what you have on hand. A bowl of comfort; when you make this soup recipe with homemade chicken broth (or even bone broth powder), it’s warm, comforting, and the perfect thing to curl up with.
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Pour in the chicken broth, add the shredded chicken and bay leaf, and cover the pot to let it simmer for 10 minutes.
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Finally, add the remaining ingredients and season with salt and pepper.
If you don’t have homemade broth on hand, use bone broth powder (it’s a godsend!). Pour two scoops in with three cups of water. You may need to adjust the salt in the soup and add a pinch more.
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