Ok, so the title is misleading. There’s no rice. Instead, there’s riced cauliflower and you’d never know a difference. This is a great soup for the winter season or great whenever you like to eat soups. Throw in some chicken and bacon and it’s super filling and tasty. Don’t take my word for it, go make this for yourself and see! Ate it with my homemade cornbread and it was awesome!
- 3 boneless, skinless chicken breasts
- 32 oz chicken broth
- 2tbs butter
- 2 cups heavy cream
- 1 8oz block cream cheese
- 1 pkg (16oz) cauliflower pearls
- 4 cups cut broccoli
- 1.5 cups grated natural cheese
- 8tbs crumbled bacon
- Garlic powder
- Minced onion
In a large stock pot, pour your chicken broth in, add your butter, add your seasonings and finally throw in your chicken breasts. Bring to a rolling boil then back the heat down to medium and cook your chicken for 12-15 minutes or 165 internal. Remove chicken and set aside.
After you have removed the chicken, put in your 4 cups of broccoli, cream cheese and heavy cream and stir really good. Keep your heat on medium until all the cream cheese is melted. Once the cream cheese is melted and broccoli is soft, use an emulsifier to blend and break down the broccoli. This isn’t required but suggested.
At this point, your chicken is cool enough to cut up. Cut up your chicken into desired size and dump into your soup. Add your uncooked cauli pearls and give a good stir. Keep heat on simmer for about 10 minutes.
After the 10 minute simmer, add your bacon crumbles and grated cheese. Stir and combine and leave on simmer until you’re ready to eat.
Fill your bowl and your belly. Enjoy!