Skip to Content

Chicken and Cauliflower Rice Soup

  • Save Recipe
  • Prep 25 min
  • Total 60 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there’s this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice—find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits—cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that’ll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!
Updated Nov 21, 2019
  • Save
  • Shop
  • Share
  • Keep Screen On


  • 4 teaspoons vegetable oil
  • 1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
  • 4 green onions, sliced, white parts and green parts separated
  • 1 tablespoon finely chopped fresh gingerroot
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons seeded, finely chopped jalapeño chile
  • 1 large carrot, halved lengthwise and thinly sliced (about 1 cup)
  • 1 carton (32 oz) Progresso™ reduced sodium chicken broth
  • 1 package (10 oz) frozen riced cauliflower
  • 1 tablespoon soy sauce
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh cilantro
  • Lime wedges, if desired
  • Sliced jalapeño chiles, if desired
Make With
Progresso Broth


  • 1
    In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
  • 2
    Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
  • 3
    Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
  • 4
    Garnish with basil and cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Boneless skinless chicken breasts can be substituted for thighs in this recipe.
  • tip 2
    Wear gloves when handling jalapeño, or any type of chile pepper, and remember not to touch your face or eyes. The seeds and membrane of the chiles can cause burns. Always wash your hands thoroughly after handling peppers. If you like, garnish your soup with sliced jalapeño.
  • tip 3
    Riced cauliflower, or cauliflower rice as it’s often called, is cauliflower that’s been broken down into uniform-size pieces that resemble grains. It’s easy enough to make at home with a food processor—try it with this Cauliflower "Rice" recipe—but we do like the convenience of buying it frozen, so it’s ready for weeknight meals. If you find you’re a fan, try swapping this ingredient in next time you make fried rice, stir-fry or another recipe featuring traditional rice.


290 Calories, 12g Total Fat, 34g Protein, 10g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This soup was inspired by two loves: that of the bright, fresh and spicy flavors of Asian cuisines (thus the ginger, fresh herbs and jalapeño) and unwavering devotion to chicken soup. Creating new twists on this classic soup is something the recipe developers in the Betty Crocker Kitchens are expert at, and they’re sharing what they’ve learned with this framework for making Chicken Soup with Any Ingredients. This recipe was created using that framework, so it’s a perfect example of a way to take a dish you love and make it new using whatever flavors you love—whether those flavors are inspired by the cuisine of Asia, Italy or regional American cooking, like Tex-Mex.
© 2023 ®/TM General Mills All Rights Reserved