An upgraded, detox version your favorite chicken and rice soup from growing up. A hug in a bowl with with brightened flavors and packed with nourishing ingredients!
In a medium pot or dutch oven, heat 2 tbs. olive oil then sauté onion for 3-4 minutes before adding garlic. Season with salt and pepper and cook another minute before adding carrots and celery. Sauté another 5 minutes until soft, then add in chicken stock and the juice of one lemon. Bring to a boil then simmer for 10 minutes.
While soup boils, shred rotisserie chicken and slice lemon thinly, removing seeds. After 10 minutes of simmering, add rotisserie chicken, lemon slices, jalapeño slices and frozen cauliflower rice to soup. Taste for seasoning and adjust if needed.
Right before serving, add fresh herbs to soup then ladle into bowls!