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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Combine the chicken, chicken broth, carrot, celery, 1 tsp salt, and 1/2 tsp black pepper in a large pot. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 18–20 minutes.
Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks. Return the pot to medium-low heat and stir in the cauliflower rice. Simmer until the cauliflower rice is just tender, about 3–4 minutes.
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