This easy chicken soup recipe has a few surprises in it. Like cauliflower rice, collard greens and juicy green olives. Healthy, budget-friendly and oh so comforting!
Chicken Soup with Cauliflower Rice
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 9
Calories: 298 kcal
Author: Christine | Mid-Life Croissant
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon smoked paprika
  • 3 pounds chicken thighs and drumsticks , bone-in, skin-on
  • 1 medium onion , diced
  • 1 medium green bell pepper , cored, seeded and diced
  • 1 jalapeño pepper , cored, seeded and diced
  • 2 cloves garlic , minced
  • 6 cups water
  • 1 14.5 ounce can diced tomatoes , drained
  • 1 bunch collard greens , rip leaves off stems and chop into bite-size pieces
  • 1 cup riced cauliflower
  • 1 cup your favorite olives , halved *see notes*
  1. Combine spices in a small bowl.

  2. Rub spices into and under skin of chicken.

  3. Heat 2 tablespoons olive oil to a dutch oven over medium-low heat.

  4. Add onion, bell pepper, jalapeño and garlic and cook, stirring frequently, until tender. About 5 to 10 minutes.

  5. Add chicken, water and diced tomatoes and bring to a boil. Then lower heat and cover. Simmer, partially covered, for 25 minutes.

  6. Add collard greens and simmer, uncovered, until chicken is fully cooked. About another 20 minutes.

  7. Remove chicken and let cool as soup continues to simmer until collards are fully cooked.

  8. Once cooled, remove skin and bones, shred chicken and return to pot with riced cauliflower and olives. Simmer another 5 minutes. Remove from heat and serve.

Recipe Notes

The Joy of Cooking recommends halving the olives and so do I even though they're whole in the pictures.