Description
Cauliflower chicken soup brings together tender chicken and roasted cauliflower in a creamy broth that feels like comfort in a bowl. Your kitchen will smell incredible while it simmers, and serving it to family means watching everyone come back for seconds.
Ingredients
Scale
Aromatic vegetables:
- 1 onion, diced
- 3 cloves garlic, minced
Protein and produce:
- 1 head of cauliflower, chopped
- 2 cups cooked chicken, shredded
Liquids:
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons olive oil
Seasonings:
- salt to taste
- pepper to taste
Instructions
- Pour 2 tablespoons of olive oil into your large pot and let it warm over medium heat for about 1 minute until shimmering.
- Toss in your diced onion and 3 minced garlic cloves, stirring occasionally for 4-5 minutes until they soften and turn translucent.
- Add your chopped cauliflower head and 4 cups of chicken broth to the pot, then increase the heat to medium-high and let everything come to a rolling boil, which takes about 8-10 minutes.
- Lower your heat to medium and let the cauliflower simmer gently for 12-15 minutes until it breaks apart easily when you press it with a spoon.
- Use your immersion blender to puree the soup directly in the pot for about 2-3 minutes, moving it around until you reach the smooth consistency you prefer.
- Stir in your 2 cups of shredded cooked chicken and 1 cup of milk, blending everything together over medium heat for 2-3 minutes.
- Taste your soup and sprinkle in salt and pepper to suit your preference, stirring to combine.
- Keep the pot at medium heat for another 3-4 minutes until steam rises gently from the surface, then ladle your soup into bowls and serve while it’s still hot.
Notes
- Cut your cauliflower into even, smaller pieces so everything cooks at the same rate and blends smoothly without lumpy spots.
- Sauté the onion and garlic long enough to soften them completely, which builds a better flavor foundation for the entire soup.
- If the soup feels too thick after blending, thin it with extra broth or milk until it reaches the consistency that suits you best.
- For a creamier version without dairy, substitute the milk with coconut milk or cashew cream, which works beautifully and keeps the soup rich and satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 235 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg