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Chicken and Cauliflower Rice Soup

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 1.5 hours
  • Total Time: 0 hours
  • Yield: 10 cups 1x
  • Category: soups/stews
  • Cuisine: pan-Asian



For the Chicken Stock:

  • 1 or 2 leftover roast chicken carcasses (the more the merrier)
  • 10 cups water 
  • 1 large onion, quartered
  • 1 2-inch piece fresh ginger, scrubbed and smashed
  • 4 scallions, cut crosswise into thirds
  • 4 large cloves garlic, peeled and smashed

For the soup:

  • 2 cups cooked diced chicken meat (any leftover chicken is fine)
  • 1 Tablespoon neutral oil
  • 1 large onion, trimmed and diced
  • 2 large cloves garlic, minced
  • ½ head medium cauliflower (or 1 bag frozen cauliflower rice, about 12 ounces)
  • 1 handful baby spinach, about 1 ½ ounces
  • 1 Tablespoon peeled and minced ginger 
  • ½ cup chopped dill or cilantro (or a combination)
  • ½ cup minced scallions, 2-3 stems 
  • 1 teaspoon fish sauce
  • Salt to taste (I used 1 teaspoon)
  • Juice of 1 lime
  • Freshly ground black pepper


  1. Break the chicken carcass into a couple of pieces to fit a large (at least 5 quarts) pot and add 10 cups of water. Add the onion, garlic, ginger, and scallions to the pot.
  2. Bring the pot to a simmer over high heat and then lower heat to medium and cover with a lid, leaving a small crack. Simmer briskly for about 2 hours (check occasionally that there is enough liquid. Add a little water if you’re worried). The chicken broth will be a milky color. Strain and discard the solids. You should yield about 6 cups of liquid. If not, add some water to make up the difference.
  3. Heat the oil over medium-high heat in a large (at least 5 quarts) heavy pot or Dutch oven. Add the onion and sprinkle with a little salt. Stir fry for a minute and then lower heat to medium. Cook for 4-6 minutes until the onion is softened, stirring regularly. 
  4. Add the ginger and garlic and cook, stirring, about 30 seconds. 
  5. Add the cauliflower rice and broth and bring to a simmer over high heat. Reduce to medium, cover with a lid, and simmer until the cauliflower is completely tender, 10-15 minutes. (If you’re using frozen cauliflower rice which is already par-boiled, you will not need to cook it as long)
  6. Stir in the diced chicken and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, about 3-5 minutes. 
  7. Stir in the chopped cilantro and dill, chopped scallion, fish sauce, and fresh lime juice. Season with salt and pepper to taste and serve Chicken and Cauliflower Rice Soup immediately. 


*The lime juice will cause the greens in the soup to turn to an olive color if you do not eat the soup immediately. You can serve wedges of limes at the table if you prefer. If you are making the soup ahead of time leave the herbs and lime juice out. When you are ready to serve, reheat and add the herbs at that time.

Keywords: soup, chicken soup, rotisserie chicken, cauliflower rice, fall, winter, ginger