Chicken, Vegetables and Riced Cauliflower Soup

20 min prep 15 min cook 35 min total 9 cups soup servings


1 bag Birds Eye® Riced Cauliflower, cooked according to package directions

1 Tbsp. vegetable or olive oil

½ lb. boneless skinless chicken breast, diced

¼ cup finely chopped onion

2 ribs celery, chopped

2 carrots, peeled and diced

4 cups vegetable broth

1 tomato, seeded chopped

1 tsp. salt

¼ tsp. ground black pepper

¼ cup finely chopped parsley


  1. Heat oil over medium-high heat in 12-inch nonstick skillet and cook chicken, onion, celery and carrots, stirring occasionally, 5 minutes or until starting to brown.
  2. Add broth, tomato, salt and pepper. Bring to a boil; reduce heat to low and simmer 10 minutes. Stir in prepared Riced Cauliflower and parsley.
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