Fall is in the air, that means it’s soup season! I’ve got the perfect low carb soup that’s easy and of course, delicious. This is one of my favorite dishes that reminds me of my family and growing up in the Philippines. I added my own low carb spin on it!

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Chicken Arroz Caldo Soup

I grew up in the Philippines and arroz caldo was a household staple. It’s basically boiled rice with chicken or pork that is similar to porridge. We eat it for breakfast, lunch or dinner and I never get tired of it. I used to live across the street from a local arroz caldo shop and we had our own tab and everything. Food is a very important social activity in Filipino culture. Anytime there’s more than 2 people gathering, we always have to have some food. I always think about my auntie Stella because she is one of the best cooks in the family. She cooks everything from appetizers, entrees and dessert. Today you’re in luck because she helped me create the low carb version of this soup recipe. She lives in Canada so thank goodness for facetime so she can teach me her ways of cooking and I can put my own spin on it. Living a low carb diet and craving Filipino food is a constant struggle, but I’ve learned how to adapt and make these classic recipes a little healthier! Try it out for yourself and show it off on Instagram with #hipshaker so I can give you some virtual love!

Chicken Arroz Cauli

Serving size: 4

Macros per serving:

• Calories 227.5
• Carbs 7.1g
• Protein 25.5g
• Fat 15.3g

Ingredients:

• 1 T coconut oil
• 1T ginger minced
• ½ yellow onion, chopped
• 5 cloves garlic, minced
• 1 lb chicken thigh boneless and skinless, cut in 1 inch squares
• 3 cups cauliflower rice
• 2.5 cups chicken stock
• 1 T fish sauce
• Salt and pepper to taste
• ½ tsp red pepper flakes (optional)

For topping:

• Lemon
• Small pieces of fried garlic
• Scallions

Instructions:

1. In medium heat, Saute garlic until it starts to stick to pan
2. Add onion and ginger cook until onion is clear
3. Then add chicken thigh squares cook until it starts to brown (1-2 min)
4. Add your cauliflower and chicken stock till it boils
5. Add salt, pepper and red pepper flakes and fish sauce
6. Simmer uncovered on medium to low heat for 10 min
7. Squeeze lemon juice before serving, top w green onions and pan fried garlic pieces

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