Creamy Cauliflower Chicken Soup
A comforting and creamy soup made with cauliflower and shredded chicken, perfect for chilly evenings.
Ingredients
For the Soup Base
- 1 head head of cauliflower, chopped Chop into florets for easy cooking.
- 2 pieces chicken breasts, cooked and shredded Use rotisserie chicken for convenience.
- 1 medium onion, diced Adds sweetness to the soup.
- 2 cloves garlic, minced Provides aromatic flavor.
- 4 cups chicken broth Use low-sodium for healthier option.
- 1 cup heavy cream Can substitute with coconut milk for dairy-free.
- to taste Salt and pepper Adjust according to preference.
- as needed Olive oil (for sautéing) For cooking the onions and garlic.
- as needed Fresh herbs (optional, for garnish) Parsley or thyme works well.
Instructions
Preparation
- Gather all your ingredients.
- Chop the cauliflower into florets, dice the onion, and mince the garlic.
Cooking the Base
- In a large pot, heat about two tablespoons of olive oil over medium heat.
- Once the oil is hot, add the diced onion and minced garlic. Sauté until the onions become translucent, about 3-4 minutes.
Cooking the Soup
- Add the chopped cauliflower along with the chicken broth. Stir and bring to a boil.
- Reduce the heat to low and let the soup simmer for about 10-15 minutes until the cauliflower is tender.
Blending
- Use an immersion blender to blend the soup until smooth and creamy.
Finishing Touches
- Return the soup to the pot, stir in the heavy cream and shredded chicken until well combined.
- Season with salt and pepper to taste, and simmer for another 5 minutes.
Serving
- Ladle the hot soup into bowls and garnish with fresh herbs if desired.
- Serve warm and enjoy.
Notes
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Can also freeze for up to 3 months. Reheat on low heat, adding broth if needed.