Stir in the onions and celery, and saute until beginning to soften.
Add in the garlic and Italian seasoning, and saute for another minute.
Pour in the chicken and broth. Cover and simmer for 10 minutes.
Stir in the cauliflower rice and carrots. Simmer until the carrots are a crisp and tender.
Add in the spinach, and stir until wilted.
Season with salt and pepper to taste before serving.
Notes
Since you’re only cooking the chicken soup for thirty minutes, you do need to use pre-cooked chicken for the recipe. Shredded chicken breasts work best but chicken thighs give a savory flavory.If you don’t have homemade chicken 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.Store leftover soup once cooled in an airtight container in the fridge for up to four days. To reheat it, simmer over medium to low heat on the stove.Freeze chicken and rice soup once cooled in a freezer-safe container. Let it thaw overnight in the fridge before reheating.You can make this gluten-free chicken rice soup in a slow cooker. Add all the ingredients into the slow cooker and stir well. Let it cook on low for 3 ish hours.