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.
3.82 from 126 votes
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
Tried this recipe?Let us know how it was!

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Published by Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.

Sarah Steffens

Recipe Creative

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.