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Creamy Chicken and Rice Soup Recipe Paleo Whole30

Creamy Chicken and Rice Soup Recipe (Paleo + Whole30)

  • Author: Caroline Fausel



1 onion, chopped

4 T butter (or ghee)

3 carrots, chopped in 1/4 in rounds

3 celery ribs, diced

2 chicken breasts (1.25 pounds), chunked

3 cloves garlic, minced

4 T cassava flour to thicken

1 T fresh Thyme

1 can coconut milk

1 box (4.5 cups) chicken bone broth

2.5 cups cauliflower rice

Salt and pepper to taste


  1. Heat butter (or ghee) on medium heat until melted. Add chopped onion, carrots, and celery and cook until onions are translucent, about 7 min. Add garlic and cook 1 more minute, stirring frequently.
  2. Add chicken breasts and cook almost through- about 8 minutes.
  3. Sprinkle the cassava flour and thyme over the chicken mixture and stir until evenly coated. Add the coconut milk and bone broth and bring to a boil.
  4. Add the cauliflower rice and continue to simmer for 5 more minutes, or until the cauliflower rice is soft. Add salt and pepper to taste.
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