Chicken and Rice Soup

I discovered cauliflower rice recently and I love it!  It’s so versatile in recipes.  I made a Chicken Fried Rice that is zero points on the Weight Watchers Freestyle program that turned out tasty and that made me want to continue my experimentation of using cauliflower in place of rice.  So today I made a Zero Point Chicken and Rice Soup using the cauliflower rice and it was yummy!  Note:  I’m calculating the points PER SERVING.  That doesn’t mean there are no points in the entire recipe.  It’s similar to my Chicken and Corn Chowder but with a broth base.

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I’ve mentioned on other soup recipe posts, I’m a sucker for a cast iron stock pot.  It just makes soup taste better (perhaps in my head).  This is one of my favorites and the one I used for this Chicken and Rice soup recipe…  Lodge Stock Pot

Check out my other Weight Watchers friendly recipes:  Arizona Taco Soup, Banana Bread, Deviled Eggs

This is what you’ll need…

• Pam Olive Oil Spray
• 1/2  Yellow Onion
• 1 cup Shredded Carrots
• 4 Celery Stalks
• 2 tbsp Parsley Flakes
• 1 tbsp Minced Garlic
• 2 Bay Leaves
• 2 32 oz Cartons Chicken Stock
• 3 cups Water
• 1 tbsp Better than Bouillon
• 2 cups (white meat) Rotisserie Chicken – skin removed
• 1 can Corn – drained
• 1 12 oz bag Green Giant Riced Cauliflower
• 2/3 cup Instant Mashed Potatoes

This is how you’ll make it…

• Finely chop the onion, carrots and celery.
• Spray a stock pot with Pam Olive Oil spray.
• Add onion, carrots and celery to the pot and spray another coat of the olive oil spray on top of the chopped vegetables.  Toss to coat.

• Add parsley flakes and garlic and combine.
• Cook vegetables and spices on medium low heat (4 setting on my electric stove) until veggies are tender, about 15-20 minutes.  Stir occasionally to keep from sticking to the bottom of the pot.
• When vegetables are tender, add chicken stock, water, Better than Bouillon and bay leaves.  Continue to cook, stirring occasionally for another 20 minutes.

• Remove bay leaves and add chicken, corn and cauliflower rice.  Cook for an additional 15 minutes.
• Add instant mashed potatoes and stir.  Cook for 10 minutes, stirring occasionally.
• Serve!

I hope you enjoy this recipe.  Let me know how you like it!

Happy tinkering,

Susan

Print

Chicken and Rice Soup

Servings: 10 - 2 Cup Servings

Ingredients

• Pam Olive Oil Spray
• 1/2 Yellow Onion
• 1 cup Shredded Carrots
• 4 Celery Stalks
• 2 tbsp Parsley Flakes
• 1 tbsp Minced Garlic
• 2 Bay Leaves
• 2 32 oz Cartons of Chicken Stock
• 3 cups Water
• 1 tbsp Better than Bouillon
• 2 cups (white meat) Rotisserie Chicken - skin removed
• 1 can Corn
• 12 oz Green Giant Riced Cauliflower
• 2/3 cup Instant Mashed Potatoes

Instructions

1. Finely chop the onion, carrots and celery.

2. Spray a stock pot with Pam Olive Oil Spray.

3. Add onion, carrots and celery to the pot and spray another coat of the olive oil spray on top of the chopped vegetables.  Toss to coat.

4. Add parsley flakes and garlic and combine.

5. Cook vegetables and spices on medium low heat (4 setting on my electric stove) until veggies are tender, about 15-20 minutes.  Stir occasionally to keep from sticking to the bottom of the pot.

6. When vegetables are tender, add chicken stock, water, Better than Bouillon and bay leaves.  Continue to cook, stirring occasionally for another 20 minutes.

7. Remove bay leaves and add chicken, corn and cauliflower rice.  Cook for an additional 15 minutes.

8. Add instant mashed potatoes and stir.  Cook for 10 minutes, stirring occasionally.