Description
A light and creamy cauliflower chicken soup that combines tender shredded chicken with nutrient-rich cauliflower and simple herbs. This low-carb, comforting soup is perfect for a wholesome meal any day of the week.
Ingredients
Soup Base
- 1 head cauliflower, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Additional Ingredients
- 2 cups cooked shredded chicken
- 1 cup milk or cream
Instructions
- Prepare the soup base: In a large pot, combine the chopped cauliflower, chopped onion, chicken broth, thyme, salt, and pepper. Bring to a simmer over medium heat and cook for 15 to 20 minutes until the cauliflower is tender.
- Blend the soup: Use an immersion blender or transfer the soup in batches to a blender. Blend the soup partially or fully based on your preferred texture—smooth and creamy or slightly chunky.
- Add chicken and cream: Stir the cooked shredded chicken and the milk or cream into the blended soup. Mix thoroughly to incorporate all ingredients.
- Heat and serve: Warm the soup over low heat until heated through. Adjust seasoning with salt and pepper if needed, then serve hot.
Notes
- For variation, add spinach or carrots to the soup during the simmering step for extra nutrition and flavor.
- Use coconut milk instead of dairy milk or cream to make a dairy-free version of this soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
