As much as I love summer – and I absolutely DO love summer, and am already weepy at the disappearance of the heirloom tomatoes and local peaches…I am always cheered by the onset of Soup Season.
This easy recipe for hearty chicken cauliflower soup is one of 102 soup recipes on this here site – I just counted.
Which means I could make soup for dinner for more than two months straight if I wanted to, and now that there is a snap in the air, I just might want to. (Carolina Dream House Crowd: You Have Been Warned.)
Speaking of weather, this is what it looked like out my back door the other morning…
…misty, foggy, just a little chilly…in other words, Soup Weather!
How to make hearty cauliflower chicken soup!
First you need to prep your cauliflower. They can look intimidating, but once you get the hang of it, it’s actually pretty easy!
Pull or cut off any of those green leaves, and then cut your cauliflower in half right down the middle, and then in quarters. Now you should be able to break off those cute little cauliflower florets, and you can use a knife to cut off any stubborn ones.
Now! Heat a little olive oil in a medium skillet over medium high heat and saute a peeled and chopped sweet onion until it is tender, about 3 to 5 minutes. Set aside.
Fill a large pot with water and add 4 quartered Yukon Gold potatoes. Bring to a boil and boil for 5 minutes. Add your cauliflower and boil for 5 minutes more until both the potatoes and the cauliflower are tender (you can test by poking both with a paring knife – it should slide in easily). Drain.
Add the cooked onions, potatoes and cauliflower to the blender (you may have to do this in two batches). Pour in 3 cups of broth and a teaspoon of dried thyme and blend it up until everything is nice and smooth.
Taste and season with salt and pepper – I usually like about 1 1/2 teaspoons of salt in my batch of soup, but you add what tastes right to you.
Pour the soup into a mixing bowl and stir in two cups of cooked and shredded chicken. Ladle into bowls, garnish a little thyme and serve it up.
More tips for making hearty cauliflower chicken soup!
Yep! I love the buttery, smooth texture of Yukon Golds, but russets and Idahos will also work just fine.
You can – you will also need to swap out the chicken broth for either vegetable broth or water. It will have a lighter taste, and may need a little extra seasoning.
You definitely can, and even if you don’t, make some extra for leftovers! Simply reheat over medium low heat on the stove. Leftover soup = happiness!
I’m here for you. Or actually, the amazing Elise at Simply Recipes is here for you – check out her step-by-step guide with pictures!
This is a perfect way to use up leftover cooked chicken, and if you don’t happen to have any leftover cooked chicken on hand, you can pick up a rotisserie chicken at the supermarket and it will work just fine.
Now go snuggle into your favorite sweater – it’s that time of year! Happy sigh.
OTHER HEARTY SOUP RECIPES WE LOVE!
Hearty Chicken Cauliflower Soup
This easy, healthy recipe for Hearty Chicken Cauliflower Soup will warm you up inside and out. Thick and creamy with exactly zero cream
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil, plus extra for garnish
- 1 sweet onion, peeled and chopped
- 4 large Yukon Gold potatoes, quartered (you can peel them if you want to, but I just scrub them and leave the skins on)
- 1 small head of cauliflower, cut into florets
- 3 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Two cups shredded cooked chicken, room temperature
Instructions
- Heat the oil in a medium skillet over medium high heat and saute the onion until tender, about 3 to 5 minutes. Set aside.
- Fill a large pot with water and add potatoes. Bring to a boil and boil for 5 minutes. Add cauliflower and boil for 5 minutes more until both the potatoes and the cauliflower are tender. Drain.
- Add cooked onions, potatoes and cauliflower to the blender (you may have to do this in two batches). Pour in broth and thyme. Process until everything is nice and smooth. Taste and season with salt and pepper – I usually like about 1 1/2 teaspoons of salt in my batch of soup, but you add what tastes right to you.
- Pour the soup into a mixing bowl and stir in most of the chicken. Ladle into bowls and garnish with a little more thyme. Feel very cozy.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
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