Go Back
–+ servings
Cauliflower Chicken Soup

Creamy Cauliflower Chicken Soup that Heals and Comforts

A comforting and quick-to-make recipe for Cauliflower Chicken Soup packed with anti-inflammatory benefits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 cups Cooked Chicken Breast Use rotisserie chicken for convenience.
  • 1 tablespoon Olive Oil Substitute with avocado oil for a higher smoke point.
  • 1 medium Onion Yellow or white onion preferred for sweetness.
  • 2 cloves Garlic Fresh garlic is best for a robust taste.
Flavor Boost
  • 1 teaspoon Turmeric Fresh or dried turmeric works well.
  • 1/2 teaspoon Black Pepper Try adding cayenne for a bit of heat.
Veggies
  • 1 head Cauliflower Substitute with broccoli for variety.
  • 1 medium Carrot Feel free to replace with parsnips.
  • 1 tablespoon Fresh Ginger Ground ginger can also be a quick substitute.
Liquid
  • 4 cups Chicken Broth Vegetable broth can serve as a great alternative.
Freshness (Optional)
  • 1 tablespoon Mint Swap it out for basil or cilantro if preferred.

Equipment

  • large pot
  • Immersion blender

Method
 

Preparation
  1. Shred your cooked chicken breast using two forks until finely pulled apart.
  2. Finely chop the onion, garlic, cauliflower, and carrot, and grate the fresh ginger.
Cooking
  1. In a large pot over medium heat, drizzle olive oil. Add chopped onion and garlic, cooking for 2-3 minutes.
  2. Add turmeric and black pepper, cooking for an additional minute to release their aromas.
  3. Stir in the chopped cauliflower and a pinch of salt, then pour in chicken broth and bring to a gentle simmer.
  4. Cover the pot and let it cook for 5-7 minutes until cauliflower is slightly tender.
  5. Add chopped carrots, grated ginger, and optional mint, cooking for another 3-4 minutes.
  6. Blend the soup partially using an immersion blender, leaving some chunks for texture.
  7. Add the shredded chicken back into the pot along with any additional broth to reach desired consistency.
  8. Simmer for 5-6 minutes, tasting and adjusting seasoning as necessary.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 870mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 45mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.

Tried this recipe?

Let us know how it was!