Note: If you're making your own cauliflower rice, use a box grater or a food processor to process the cauliflower florets into rice-sized pieces.

Transfer the chopped celery and carrots to the bottom of the crock pot.

Heat the avocado oil in a large skillet over medium-high heat (I use a 12-inch nonstick skillet). Add the onions and sauté, stirring occasionally, until they have softened and begin to caramelize, about 10 minutes. Stir in the minced garlic and continue cooking for another 3 minutes.

Transfer onion and garlic mixture to the crock pot with the celery and carrots and place the skillet back on the stove top to brown the chicken.

Add the chopped chicken to the skillet and cook for 2 to 3 minutes over medium high heat or medium heat, just until the chicken is partially cooked.

Transfer the browned chicken to the crock pot with the vegetables, along with the riced cauliflower, dried herbs, chicken broth, sea salt, and black pepper. Stir everything well.

Secure the lid on the crock pot and cook on high heat for 4 hours or Low heat for 6-8 hours.

When the soup is ready, give everything a big stir and taste it for flavor. Add salt and pepper to your personal taste.

Serve soup in big bowls with crusty bread and enjoy!

Store leftover soup in an airtight container in the refrigerator for up to 7 days. Soup can also be frozen for up to 3 months.