The Ultimate Low-Carb Crack Chicken & Rice Soup
This low-carb crack chicken and rice soup is a game-changer[cite: 1]. It delivers all the rich, savory flavors you naturally crave, but skips the heavy, sleep-inducing carbohydrates[cite: 1].
Ingredients
- 3 cups chopped cooked chicken Shredded rotisserie chicken works perfectly here[cite: 1].
- 6 cups chicken broth Use low-sodium broth to manage the saltiness easily[cite: 1].
- 2 carrots Peeled and finely diced for even, quick cooking[cite: 1].
- 2 celery stalks Finely diced to match the size of the carrots[cite: 1].
- 1 cup chopped cooked bacon Crispy turkey bacon or beef bacon are fantastic choices[cite: 1].
- 1 (1-oz) package ranch dressing mix Use only the dry powder packet, do not make dressing[cite: 1].
- 1 (10-oz) package frozen cauliflower rice No need to thaw this before adding to the pot[cite: 1].
- 2 cups shredded cheddar cheese Always grate this fresh from a solid block[cite: 1].
Instructions
- Grab your largest Dutch oven or heavy-bottomed soup pot and place it right on your main stovetop burner[cite: 1]. Add your 3 cups of chopped cooked chicken, 6 cups of chicken broth, diced carrots, diced celery stalks, and chopped cooked bacon directly into the empty pot[cite: 1]. Finally, empty the 1-ounce package of ranch dressing mix into the liquid and give everything a really good, thorough stir[cite: 1].
- Turn your stovetop burner to a solid medium-high setting and wait until the liquid reaches a vigorous, rolling boil[cite: 1]. Immediately reduce the heat to a low setting to maintain a gentle simmer[cite: 1]. Let the soup bubble away happily for exactly 20 minutes to allow the root vegetables to soften[cite: 1].
- Check your carrots with a fork to ensure they are nice and tender[cite: 1]. Pour the 10-ounce package of frozen cauliflower rice directly into the hot, bubbling broth mixture without thawing beforehand[cite: 1]. Give the soup a firm stir to distribute the cauliflower evenly[cite: 1].
- Immediately grab your shredded cheddar cheese and sprinkle all 2 cups gently over the surface of the soup[cite: 1]. Stir the mixture continuously and gently for a few minutes until the cheese melts smoothly and completely into the broth[cite: 1].
- Allow the soup to cook for another 10 to 15 minutes on low heat so the dairy doesn't separate and the cauliflower rice becomes perfectly tender[cite: 1]. Turn off the heat and let the pot sit for two minutes to help the soup thicken up even more before serving[cite: 1].
Notes
Always take the time to shred your cheese directly from a solid block; pre-shredded bagged cheeses contain sneaky anti-caking starches that actively prevent the cheese from melting smoothly[cite: 1]. Additionally, do not overcook the delicate cauliflower rice—it genuinely only needs about 10 to 15 minutes in the hot liquid to retain a slight, satisfying bite[cite: 1].