It’s here: the most veggie-loaded soup ever, my spiced chicken, “rice” and vegetable soup. It is incredibly nourishing and flavorful, and I think it may be the ultimate cozy comfort food in a bowl.
There is so much to love about this soup and really, who doesn’t love a piping hot bowl of chicken soup anyway? It’s brothy, savory and full of tender vegetables and succulent chicken. It has all the feel good vibes.
This version is chock-full of vegetables too. In the mix is carrot, celery, cauliflower rice, white sweet potato and Napa cabbage. Speaking of Napa cabbage — have you had it in soup before (maybe in an Asian restaurant)? I feel like it’s a forgotten vegetable and personally, I love it. It cooks up way faster than regular cabbage and has a different texture too.
Additionally, this nutrient-dense soup is spiced with turmeric, cumin seeds, ground cumin, onion, ginger and garlic. It is fresh, divine, warming and tastes extra nourishing after the indulgent holiday season.
On that note, grab your ingredients, pull out your stock pot and get ready to cozy up to a steamy bowl of this magic soup.
Also, if you’re interested in other noodle-free chicken soup recipes, check out the following recipes:
- classic no-noodle chicken soup
- butternut squash curry chicken soup
- superfood chicken and vegetable soup
Cheers and enjoy!
A bowl of this nourishing spiced chicken, “rice” and vegetable soup is the perfect antidote to a cold winter day. It’s loaded with tender chicken, veggies (including cauliflower rice) and warm spices, and contains no gluten, grains or dairy.
- 2.5-3 lb whole chicken
- Filtered water (enough to entirely cover chicken in stock pot)
- 1 Tbsp sea salt, plus more to taste
- 1-2 Tbsp coconut oil, grass-fed butter or ghee
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and finely chopped
- 2 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 1 medium white sweet potato, peeled and cubed
- 1 Tbsp cumin seeds
- 2 tsp ground turmeric
- 1 tsp ground cumin
- Black pepper, to taste
- 1 medium head Napa cabbage, chopped
- 10-12 oz bag cauliflower rice (fresh or frozen)
- Fresh herbs to garnish (cilantro, parsley or chives), optional
-
Place chicken in a large pot with 1 Tbsp of sea salt and black pepper, to taste. Add enough filtered water to cover the chicken by 1-2 inches. Bring to a boil and then reduce heat to medium-low and simmer for 1-2 hours. Once done, remove chicken from broth and set aside to cool. Strain broth and set aside.
-
In the same pot, melt the coconut oil, butter or ghee over medium heat. Add the cumin seeds, onion, celery, ginger, garlic, carrots and sweet potato. Stir to coat and cook 2-3 minutes. Then, add the turmeric, ground cumin, and sea salt and black pepper. Stir to coat again and cook another 1-2 minutes.
-
Next, add the broth back to the pot and bring to a simmer. Continue to simmer for 12-15 minutes. During this time, remove meat from the bones and add to the pot.
-
Lastly, add the chopped Napa cabbage and cauliflower rice. Simmer for 4-5 minutes or until cabbage is wilted and just tender.
-
Garnish with fresh herbs, if using and serve.
Dad here. I am making this soup as I write. It is in its final cooking stage.
Thanks for trying it out, Dad! I was happy to hear that you enjoyed it too!