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We recently got our hands on the Our Place Perfect Pot, and our first thought was one-pot meals, so we immediately made this One-Pot Creamy Chicken and “Rice” Soup. One-pot meals are convenient (fewer dishes to wash) and cozy (think Whole30 comfort food). The Perfect Pot has several features that make this kind of cooking a breeze: a rack that can be used for roasting or steaming; a snug-fitting lid, great for braising; a perfect-pour spout and built-in strainer; and a built-in spoon rest to keep the mess to a minimum.

This One-Pot Creamy Chicken and Cauliflower Rice Soup is like a Whole30 hug in a bowl. Make a big batch and serve it to your family as a cozy fall meal, or portion it out for your weekly meal prep.

One-Pot Creamy Chicken and Cauliflower Rice Soup

Recipe & Photo By: Sarah Steffens

Whole30 Creamy Chicken & Cauliflower Rice Soup

Coconut cream emulsifies with chicken stock in this recipe, creating a satisfying and nourishing soup, perfect for fall. Enjoy this convenient one-pot meal.
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Prep Time 5 mins
Cook Time 35 mins
Course Main Course, Soup
Servings 4 people

Equipment

  • Our Place Perfect Pot, or an oven-safe pot or dutch oven with a roasting rack.

Ingredients
  

  • 1 tbsp ghee
  • 1 medium yellow onion peeled and diced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 medium celery stalks diced
  • 2 small carrots peeled and diced
  • 1 medium sweet potatoes peeled and diced
  • 1 lb boneless and skinless chicken thighs diced
  • 1 cup cremini mushrooms wiped clean and sliced
  • 2 cups riced cauliflower
  • 1 14.5 oz can coconut cream
  • 4 cups chicken stock or bone broth
  • 2 sprigs fresh thyme

Instructions
 

  • HEAT ghee in your pot over medium-low heat.  Add onion and garlic and season with sea salt and black pepper and sauté until soft, about 5 minutes.  Add celery and carrot and continue to sauté another 5 minutes.  
  • ADD diced sweet potato and diced chicken thighs and stir well in the pot with all of the veggies.  Continue to sauté until the chicken has browned a little, about 5 minutes.
  • ADD the sliced mushrooms and cauliflower rice and continue to sauté with a lid on until soft, about 5 minutes.
  • ADD coconut cream and chicken broth and reduce heat to a simmer with the lid off for 15 minutes.
  • TURN off the heat and serve between 4, garnishing each with bowl with fresh thyme, storing any leftovers in the fridge for up to 3 days.  
  • Enojy!
Keyword cauli rice
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