Cozy Chicken Cauliflower Soup: Comfort in a Bowl

There’s nothing like a warm, hearty soup to bring comfort on a chilly day. Our Chicken Cauliflower Soup is the perfect blend of savory chicken, tender cauliflower, and aromatic herbs, creating a delicious and healthy meal that’s easy to prepare. Whether you’re looking for a quick weeknight dinner or a nutritious option to meal prep for the week, this soup has got you covered.

Ingredients

Cauliflower: This versatile vegetable adds a creamy texture without the need for dairy. It’s packed with vitamins and minerals, making our soup both hearty and healthy.

Onions: Onions add a subtle sweetness and depth of flavor to the soup. When sautéed, they become soft and caramelized, enhancing the overall taste.

Garlic: A must-have in any savory dish, garlic brings a warm, aromatic flavor that complements the chicken and cauliflower beautifully.

Carrots: Carrots provide a touch of sweetness and a pop of color. They are rich in beta-carotene, which is great for your eyesight.

Celery: This crunchy vegetable adds a layer of texture and a mild, peppery flavor. It also aids in digestion and provides essential vitamins.

Chicken Broth: A good-quality chicken broth is the base of our soup, giving it a rich, savory taste. It ties all the ingredients together into a cohesive, delicious dish.

Olive Oil: Used for sautéing, olive oil adds a subtle fruitiness and healthy fats, which are good for your heart.

Herbs (Thyme, Bay Leaf, Parsley): Fresh herbs bring a burst of flavor and aroma, making the soup more complex and satisfying.

Salt and Pepper: Essential seasonings that bring out the flavors of the ingredients, making the soup taste just right.

Recipe

Alright, let’s get cookin’! This Chicken Cauliflower Soup is super easy and only takes about 45 minutes from start to finish.

Instructions

1. Prep the Veggies: Chop up one onion, two carrots, and two celery stalks. Mince three cloves of garlic and break a medium-sized cauliflower into small florets.
2. Cook the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add two boneless, skinless chicken breasts and cook until they’re golden brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set it aside.
3. Sauté the Veggies: In the same pot, add another tablespoon of olive oil if needed, and toss in the onions, carrots, and celery. Cook until they’re softened and the onions are translucent, about 5-7 minutes. Add the garlic and cook for another minute.
4. Add the Broth and Herbs: Pour in six cups of chicken broth. Add a couple of sprigs of fresh thyme, one bay leaf, and a handful of chopped fresh parsley. Stir it all together.
5. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer. While it’s simmering, shred the cooked chicken breasts using two forks.
6. Add Cauliflower and Chicken: After the soup has simmered for about 10 minutes, add the cauliflower florets and shredded chicken back into the pot. Cook for another 10-15 minutes, or until the cauliflower is tender.
7. Season and Serve: Remove the thyme sprigs and bay leaf. Season the soup with salt and pepper to taste. Ladle it into bowls, garnish with a little extra parsley if you like, and enjoy!

Health Benefits

This Chicken Cauliflower Soup isn’t just tasty; it’s also packed with health benefits. Chicken breast provides lean protein, essential for muscle repair and growth. Cauliflower is a great source of fiber, which helps with digestion, and it’s rich in vitamins C and K. The addition of carrots and celery brings in antioxidants and additional fiber. Using olive oil instead of butter or cream keeps the soup light and heart-healthy, while the broth hydrates and replenishes your body with essential minerals.

Print Recipe

Chicken Cauliflower Soup

A hearty and healthy soup that combines lean chicken, tender cauliflower, and aromatic herbs for a delicious meal that’s perfect for any occasion.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 people

Calories: 200kcal

Ingredients

• 2 boneless skinless chicken breasts
• 1 medium-sized cauliflower broken into florets
• 1 onion chopped
• 3 cloves garlic minced
• 2 carrots chopped
• 2 celery stalks chopped
• 6 cups chicken broth
• 2 tablespoons olive oil
• Fresh thyme a couple of sprigs
• 1 bay leaf
• Fresh parsley chopped (a handful)
• Salt and pepper to taste

Instructions

• Heat 1 tablespoon of olive oil in a large pot over medium heat. Add chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove chicken and set aside.
• In the same pot, add another tablespoon of olive oil if needed. Add chopped onions, carrots, and celery. Sauté until softened and onions are translucent, about 5-7 minutes. Add minced garlic and cook for another minute.
• Pour in chicken broth and add thyme sprigs, bay leaf, and chopped parsley. Stir to combine.
• Bring the mixture to a boil, then reduce heat and let simmer. Meanwhile, shred the cooked chicken breasts with two forks.
• Add cauliflower florets and shredded chicken to the pot. Cook for another 10-15 minutes, or until cauliflower is tender.
• Remove thyme sprigs and bay leaf. Season with salt and pepper to taste. Serve hot, garnished with extra parsley if desired.

Notes

For a thicker soup, you can blend a portion of the cauliflower before adding the shredded chicken.
This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.