3lbschicken thighsor one whole chicken ** See notes
Heat the oil in a saucepan and place over medium heat. Once hot, add the onions, carrots, celery, and garlic and cook until the vegetables are tender, around 5 minutes.
Add the salt and pepper, then the chicken broth and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes, until the chicken is tender.
Remove from the heat and serve with fresh parsley and a squeeze of lemon juice. If using a whole chicken, use two forks to pull apart prior to serving.
* Use 6 cups if you use chicken thighs, use 8 cups if you use a whole chicken.** Bone-in chicken thighs or a whole chicken. For slow cooker and instant pot instructions, please refer to the post. For a keto chicken noodle soup, add some keto pasta or. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.TO FREEZE: Place soup in sealable containers and store them in the freezer for up to 6 months.TO REHEAT: To reheat from frozen, place the soup in a deep pot and place over low heat. Let it thaw slowly and once it begins to simmer, give it a mix and serve. To reheat from the refrigerator, either microwave for 1-2 minutes or stovetop.