Cauliflower Chicken Soup

A warm and comforting soup that's easy to prepare, filled with nutritious ingredients for a cozy meal that supports digestion and comfort. Perfect for weeknights or whenever you're feeling run down.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 head Cauliflower, cut into florets Adds creaminess and fiber.
2 cups Chicken, cooked and shredded You can use rotisserie chicken.
1 medium Onion, diced Classic flavor base.
2 medium Carrots, diced Adds natural sweetness.
2 stalks Celery, diced Adds to the cozy soup vibe.
4 cloves Garlic, minced For depth of flavor.
4 cups Bone broth or chicken stock Provides richness.
1 teaspoon Turmeric Anti-inflammatory properties.
1/2 teaspoon Black pepper Enhances turmeric absorption.
1-2 tablespoons Olive oil For cooking and healthy fat.
to taste Salt For seasoning.

Method

Preparation and Cooking

In a big pot, warm 1 to 2 tablespoons of olive oil over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until softened.
Add minced garlic, turmeric, black pepper, and a little salt. Stir for 30 seconds until fragrant.
Add cauliflower florets and broth. Bring to a gentle boil, then reduce to a simmer.
Simmer for 12 to 15 minutes, until the cauliflower is very soft.
Blend part of the soup until creamy, leaving some chunks for texture.
Stir in the cooked shredded chicken and let it warm through for 2 to 3 minutes.
Taste and adjust seasoning. Add a squeeze of lemon if desired.

Notes

This soup is forgiving with ingredient substitutions. For a vegetarian option, use chickpeas and veggie broth. Store in the fridge for up to 4 days or freeze for up to 3 months.