Description
This Turmeric Chicken and Cauliflower Rice Soup is healing, bright, and so cozy for the fall and winter months!
Ingredients
- 1 chicken breast
- 4 cups of cauliflower rice
- 2 celery stalks, sliced,
- 2 medium carrots, sliced
- 3 cups of chicken/vegetable broth
- 2 cups of water
- 2 tbsp of avocado oil
or olive oil - 1/2 tsp of ground turmeric
- 1/4 tsp each of onion and garlic powder
- 1–2 tbsp of salt
- pepper, to taste
- fresh herbs; chopped thyme leaves and parsley
Instructions
- Prep vegetables: slice the carrots and celery. Wash and cut the stem/leaves off the cauliflower. Cut into fourths and process in a blender in batches until you get a cauliflower rice. If you don’t have a blender, you can use a box grater to rice the cauliflower.
- Bring the water and broth to a boil in a stockpot. Add the chicken breast, carrots, celery, bay leaf, thyme leaves, garlic/onion powder, and 1-2 tbsps of salt. Lower heat to a simmer and cover.
- While the soup is cooking heat a skillet on medium, then add 2 tbsp of oil. Once the oil is hot, add the cauliflower rice, turmeric, 1/2 a tsp of salt, and pepper to taste. Cook for 10 minutes, stirring occasionally.
- Take the chicken out of the stockpot once it’s cooked through and shred it with a fork. Add the shredded chicken and turmeric cauliflower rice to the stockpot. Let simmer for 1 minute. Season with salt and pepper taste. Top with fresh chopped parsley.
Notes
Approx. 5 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet
to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
If you don’t care for cauliflower or can’t tolerate it, replace it with cooked jasmine rice (just add the ground turmeric while cooking the rice).
Turmeric is something that can be tolerated by many GERD sufferers, but there a small amount that find it problematic. Keep that in mind while trying this recipe and just the fact that some foods are trial and error.
I use powdered onion and garlic in this recipe because they are easier to digest than whole onion and garlic, but if you can tolerate garlic and onion whole and cooked, go for it! Just sauté until the onion is translucent before adding the water and broth. Can’t tolerate powdered onion and garlic at the moment? Feel free to omit altogether and adjust this recipe to suit your dietary needs.
- Category: Soups
- Method: Stovetop
Keywords: antiinflammatory, cauliflower soup, turmeric, chicken soup
Love the recipes so much! Is there nutrition facts available for these? I’m also trying to lose weight.
Hi Cecilia!
So happy you are enjoying the recipes!
Here’s what I have for the nutrition facts per serving:
Calories: 245
Total Fat: 9.9 g
Cholesterol: 86 mg
Total Carbohydrates: 5.1 g
Dietary Fiber: 1.5 g
Protein: 32.2 g
Made this soup over the weekend and love it! I added 2 more cups of broth so that we’d have leftovers and reduced the salt in the soup, but otherwise followed the recipe. I’ll be making it again, for sure. So thrilled to find your site!
★★★★★
Yay! I’m so happy you enjoyed the soup and adjusted it to your liking! Thanks so much for taking the time to comment! 🙂
This recipe is outstanding! I was reluctant about the cauliflour and tumeric, but it worked perfectly. I made this in the instant pot– carrot, celery, chicken, bay leaf, spices– 7 minutes, 10 minutes natural pressure release. Cauliflour as directed in the recipe.
★★★★★
I absolutely love that you used the instant pot! My husband just got me one and I’ve been dying to try this recipe in it. So happy you enjoyed the soup!
I was unsure about the turmeric but it was delish and I love the health benefits!
★★★★★
Loved it! Definitely will make this again
★★★★★
Thanks so much for taking the time to share! Happy to hear you enjoyed the recipe 🙂
can I use frozen riced cauliflower instead of fresh?
Absolutely!
Made this today and so delicious! Thank you!
★★★★★
Do you have other gerd recipes
Made this for the first time today. I’m just starting to incorporate anti-inflammatory foods/recipes into my diet. This was delicious! I will reduce the salt next time, but otherwise it was perfect!
★★★★★
Haven’t tried yet but I’m loving using turmeric in soups, it adds a TON of nutritional benefits but doesn’t pack a HUGE flavor, just nice and mellow but it does make stuff YELLOW but don’t confuse color with flavor. I’ll be adding at least a TBL of it to this batch.
BE SURE to add some pepper to whatever you are using turmeric in as it magnifies the benefits of the turmeric exponentially, it doesn’t take much. 😉
Absolutely! If black pepper works for you reflux- wise it definitely helps absorption.
Finally! A soup that is easy to make and I felt like I got a tummy massage. I have suffered with GERD for many years and most of the recipes I found were complicated & time consuming. I quit trying to cook for GERD, but now I look forward to trying more of The GERD Chef recipes. Thank you!
★★★★★
So glad this worked for you, Cathy! Let me know if there’s something specific that you’d like to see.
Hello, Can you freeze this soup? If so, for how long?
I generally try to use frozen soups within a few months, although lotsa of folks are comfortable with longer.