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

One-Pot Whole30 Creamy Chicken and Cauliflower Rice Soup

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.
3.85 from 224 votes
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course, Soup
Servings 4 people


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


  • 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


  • 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 Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating 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. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.