Coconut Chicken and Cauliflower Rice Soup: An Easy and Delicious Recipe on Repeat {Keto, Gluten Free, Whole30, Low Carb}

 I've mentioned before that I cook a big pot of soup every Sunday for Phil and I to take for lunches during the week.  It makes for healthy, inexpensive, grab-and-go lunches which fit our busy lifestyle. I make our soups in my Cuisinart dutch oven and then pack them in these Pyrex glass bowls with lids.  Since the first time I made this Coconut Chicken and Cauliflower Rice Soup, we have had it on repeat over here.  It's healthy, delicious, light, and I look forward to lunch!  I thought I'd share the recipe with you all because you deserve an easy, veggie-filled, high-protein, yummy lunch too.

Coconut Chicken and Cauliflower Rice Soup

(makes about 10-12 servings)

Ingredients:

2 TBSP olive oil

4 celery stalks, diced

3 carrots, diced

2 onions, diced

1 TBSP minced garlic

40 ounce bag frozen cauliflower rice

4 cans chicken, rinsed

4 cups chicken broth

1 can coconut milk

1 TBSP Garam Masala

1 tsp. red pepper flakes

6 cups water (or enough to fill pot 7/8 way full)

salt/pepper to taste (depending on how salty your broth is)

Instructions:

Heat olive oil in pot, add diced celery, carrots, and onions, and sauté until soft.  Add garlic and sauté for a minute more.  Add in the rest of the ingredients, bring to a boil then let simmer for about 30 minutes.  Told ya it was easy :)

Enjoy!