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Warm up with a bowl of hearty Cauliflower Chicken Soup! This comforting dish is packed with tender chicken, nutritious cauliflower, and aromatic spices. Perfect for chilly days or whenever you crave a wholesome, flavorful meal.
I first discovered this Cauliflower Chicken Soup on a rainy afternoon when I needed something quick yet nourishing. The blend of turmeric, ginger, and mint creates a unique flavor profile that’s both soothing and invigorating. It’s become a staple in my kitchen, especially during the colder months.
Get ready to cook up a pot of this delicious Cauliflower Chicken Soup!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before diving into this Cauliflower Chicken Soup recipe, make sure you have all your ingredients prepped and ready. Chop the onion, carrot, and cauliflower florets ahead of time to streamline the cooking process. If you’re using raw chicken breast, cook it beforehand or use leftover cooked chicken for convenience.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Chicken breast, cooked | 8 oz/ 250g |
| Cauliflower florets | 2 1/2 cups |
| Carrot, chopped | 1 |
| Ginger, grated | 1 1/2 tbsp |
| Onion, chopped | 1 small |
| Garlic cloves, minced | 2 |
| Turmeric | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Dried mint | 1 tsp |
| Olive oil | 2 tbsp |
| Salt and more black pepper | to taste |
Step-by-Step Guide
- Heat 1 tbsp olive oil in a small cooking pot. Add the onion, garlic, turmeric, and black pepper. Sauté for 2-3 minutes until fragrant.
- Add the cauliflower florets and 2 cups of chicken broth (or water with some salt). Cover and cook at medium-high heat for about 7 minutes.
- Stir in the grated ginger, dried mint, and chopped carrot. Cook for another 5 minutes or until the carrot has softened.
- Using an immersion blender, blend the soup halfway to thicken it slightly without making it too creamy.
- Add the cooked chicken, and adjust the seasoning with salt and pepper if needed. Pour in about 1 more cup of broth (or water).
- Cook for an additional 5-6 minutes to let the flavors meld together. Drizzle with a tbsp of olive oil and serve hot.
Pointers for Perfection & How to Store
For a creamier texture, blend the soup completely, but if you prefer a chunkier consistency, blend only half as directed. This Cauliflower Chicken Soup keeps well in the fridge for up to 3 days. Reheat gently on the stove before serving. For more delicious recipes, check out this Jam Swirled Sweet Potato Bread.
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Cauliflower Chicken Soup: Quick Healthy Dinner
- Total Time: 35
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Cauliflower Chicken Soup is the ultimate quick, healthy dinner that tastes like pure comfort food. Instead of heavy cream or flour, it relies on pureed cauliflower to create a luxuriously creamy base that is naturally gluten-free and low-carb. Packed with tender chicken and aromatic vegetables, it’s a nourishing one-pot meal ready in 30 minutes.
Ingredients
— The Soup Base —
1 large head of cauliflower, cut into florets (approx. 5–6 cups)
1 tablespoon olive oil
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken bone broth (or gluten-free chicken stock)
— The Protein & Seasoning —
1 lb boneless, skinless chicken breasts (or 3 cups cooked shredded chicken)
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
— The Creamy Finish —
½ cup coconut milk (canned) or heavy cream (optional, for extra richness)
1 tablespoon lemon juice (brightens the flavor)
Fresh parsley, chopped (for garnish)
Instructions
1. Sauté Veggies: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until the onion is translucent and veggies begin to soften.
2. Add Aromatics: Stir in the minced garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
3. Simmer: Add the cauliflower florets and pour in the chicken broth. (The liquid should mostly cover the vegetables; add a splash of water if needed).
4. Cook Chicken: Place the raw chicken breasts directly into the pot on top of the vegetables. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes. (The chicken will poach gently in the broth).
5. Shred Chicken: Remove the cooked chicken breasts to a cutting board. Let them cool slightly, then shred with two forks or chop into bite-sized cubes.
6. Blend for Creaminess: This is the secret step! Use an immersion blender to blend about half of the soup directly in the pot. Alternatively, scoop out 2-3 cups of the cauliflower and broth, blend in a standard blender until smooth, and pour it back in. This creates a thick, creamy base while leaving chunky bites of veggies.
7. Combine: Stir the shredded chicken back into the pot. Stir in the coconut milk (or cream) if using.
8. Finish: Simmer for another 2–3 minutes to warm everything through. Remove from heat and stir in the lemon juice. Taste and add more salt if needed.
9. Serve: Ladle into bowls and top with fresh parsley and a drizzle of olive oil.
Notes
Rotisserie Shortcut: To make this even faster, use pre-cooked rotisserie chicken. Skip the poaching step and just add the shredded meat at the very end after blending.
Dairy-Free: This recipe is naturally creamy due to the cauliflower puree. Using coconut milk makes it extra rich but keeps it dairy-free. You can omit the milk entirely for a lighter version.
Low Carb / Keto: This soup is excellent for low-carb diets as cauliflower replaces potatoes or noodles typically found in creamy chicken soups.
Storage: Leftovers store beautifully in an airtight container in the fridge for up to 4 days. The soup may thicken when cold; simply add a splash of water when reheating.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American (Healthy)
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5
- Sodium: 680
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 24
- Cholesterol: 55
Your Burning Questions Answered!
- Can I use frozen cauliflower?
- Yes, frozen cauliflower works well in this Cauliflower Chicken Soup. Just ensure it’s thawed before cooking.
- What can I substitute for chicken?
- You can use tofu or chickpeas for a vegetarian version of this Cauliflower Chicken Soup.
Is this soup freezer-friendly?
Absolutely! Store it in an airtight container, and it will keep for up to 3 months in the freezer.
Dig In & Enjoy!
This Cauliflower Chicken Soup is a delightful blend of flavors and textures, perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a comforting meal to share with loved ones, this soup is sure to satisfy. For more delicious ideas, follow me on Pinterest.