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
Scale
- 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 back into the pot you cooked the potatoes and cauliflower in and stir in two cups of cooked and shredded chicken. Heat it all up over medium high heat for about 10 minutes, stirring occasionally. 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. Ladle into bowls, garnish with a little thyme and serve it up. Feel very cozy.
Notes
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- Chicken: This recipe is a great way to use up leftover chicken, or you can use a rotisserie chicken. We like chicken breast meat for this soup, but chicken thighs are fine too! Or even turkey.
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- Cauliflower: Look for this good and good for you veggie in your produce aisle.
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- Chicken Broth: As always, we recommend the kind in the box for the freshest flavor.
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- Potatoes: We like Yukon Golds or butter potatoes for this recipe, but you can also use Russet or Idaho potatoes.
Find it online: https://www.framedcooks.com/hearty-chicken-cauliflower-soup/