This one-pot chicken cauliflower soup is full of veggies and protein. Shredded chicken and chunks of cauliflower all in a creamy base that you would never guess is gluten free and dairy free. Made with real food ingredients, this hearty and healthy soup is perfect for a cold winter's night.
Warm up with this easy and comforting chicken and cauliflower soup. Packed with real food ingredients like chicken, cauliflower, and carrots, plus the flavor of fresh herbs and spices. Perfect for when you're feeling under the weather, or just want to cozy up with a bowl of hot soup.
I really like using bone broth for the base for my soups, like in my chicken kale soup and southwest chili. Bone broth is made using the bones from the animal and is cooked much longer compared to regular broth. This results in more protein, more anti-inflammatory benefits, and more nutrients. Definitely a healthier choice when making soup at home.
Why You'll Love This Chicken & Cauliflower Soup
- One-pot - Just like my chicken kale soup and oven baked fajitas, all ingredients are cooked together in the same pot so less mess and less clean up.
- Dietary Preferences - This soup is low-carb, Paleo, gluten free, and dairy free.
- High-protein - Roughly 35 grams of protein per serving.
- Cozy comfort food - This soup is definitely a go-to when needing something warm and satisfying to snuggle up with.
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help when selecting ingredients.
- Chicken bone broth - Not only does bone broth provide numerous health benefits (anti-inflammatory benefits, aids in digestion, high in magnesium and other vitamins and minerals), it also adds additional protein, compared to regular broth. But if you don't have chicken bone broth, regular chicken broth can be used.
- Extra-virgin olive oil - Either extra-virgin olive oil or avocado oil can be used.
Clean food tip: I highly recommend organic bone broth and organic chicken breasts to avoid antibiotics and the use of GMO feed for the chickens.
Variation and Add-ins
- Make it spicy - If spice is your thing (it's not mine!) add some red pepper flakes, diced jalapeños, or a dash of hot sauce.
- Make it vegan - Instead of chicken you can add a can of drained/rinsed chickpeas or white beans.
- Add some greens - After blending some of the soup, throw in some spinach or kale and allow to wilt before serving.
- Add some fresh lemon - I love the taste fresh lemon adds to soup! Try adding in some to your bowl or the whole pot.
- Make it cheesy - To keep it dairy free, sprinkle in some nutritional yeast for a cheesy flavor. If not needing it to be dairy free, melt some shredded cheddar in with the soup when you add the shredded chicken back to the pot.
Step 1: In a large stock pot, heat olive oil over medium-low heat and sauté the veggies. Once veggies are soft, add the garlic, thyme, salt, and pepper. Mix spices/herbs in with veggies.
Step 2: Add the chicken breasts, cauliflower florets, and bay leaves on top of the veggies.
Step 3: Add the broth and then bring to a boil. Cover and reduce heat and simmer until the chicken is cooked to 165-degrees F (about 10-15 minutes).
Step 4: Remove the cooked chicken from the pot. Using two forks, shred the chicken.
Step 5: Before adding shredded chicken back to the pot, puree the soup using an immersion blender, leaving some larger pieces of cauliflower still intact.
Step 6: Add the shredded chicken back to the pot. Let simmer for 10-15 minutes before serving.
Notes & Tips for the Best Soup
When choosing cauliflower, look for a cauliflower head that is firm to the touch and avoid ones with brown spots. Fresh cauliflower has a better texture and flavor and will hold up better when cooked.
If your chicken breasts are on the large side, cut them in half before adding to the soup. This will decrease overall cooking time.
After the soup has simmered, taste and adjust seasonings to your preference.
Storing & Reheating
Storing: Allow to cool and store in an airtight container in the fridge. Soup will say good for up to 5 days.
Freezing: Allow soup to cool completely and then transfer to a freezer safe container. Soup will stay good in the freezer for 3 months. Thaw and reheat when ready to serve.
Reheating: You can reheat on the stovetop over medium-low heat, or you can heat in the microwave in a microwave safe bowl. Total time will depend on how much soup you are reheating and how hot you like it.
The cauliflower provides you with fiber, anti-inflammatory effects, and numerous nutrients, while the chicken and bone broth add protein, and the additional veggies have additional essential vitamins and minerals that are beneficial for longevity and overall health.
Yes, you can use frozen cauliflower, but I recommend thawing it first. Once the chicken is cooked, add the thawed frozen cauliflower to the warm soup and blend it.
More Recipes You Might Like
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Eat Clean.Be Well!
Chicken Cauliflower Soup
- 1 large stock pot or Dutch oven
- 2 tbsp. extra-virgin olive oil
- ½ sweet yellow onion, finely chopped
- 3 medium carrots, peeled and thinly sliced
- 2 leeks, white and light green parts only, chopped
- 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
- 1 tbsp. chopped garlic cloves
- ½ tsp. fine sea salt
- ¼ tsp. ground pepper
- 1 lb. chicken breasts
- 4 cups cauliflower florets
- 3 bay leaves
- 4 cups chicken bone broth (or regular chicken broth)
- In a large stock pot, or Dutch oven, heat the olive oil over medium-low heat. Add in the onion, carrots, and leeks and sauté veggies, stirring occasionally, until soft and onions are translucent (about 10 minutes).
- Stir in the thyme, garlic, salt, and pepper. Continue cooking for about 3 minutes, stirring frequently.
- Add the chicken breasts, cauliflower, bay leaves, and then the broth on top of the veggies. Ensure the chicken and cauliflower are submerged in the broth. Bring to a boil, and then cover, reduce heat, and simmer until chicken is cooked to an internal temperature of 165-degrees F (this should take 10-15 minutes depending on how large your chicken breasts are).
- Remove cooked chicken and bay leaves from soup (discard of the bay leaves). Using 2 forks, shred the chicken and set aside.
- Using an immersion blender, puree the soup. If you want it extra creamy, puree for longer. If you want a less creamy base, puree for just a few seconds. Alternatively, you can transfer some of the soup to a blender to puree, then add back to the pot.
- After the soup is blended, add the shredded chicken back to the pot. Let simmer for 10-15 minutes before serving. Enjoy!
- If your chicken breasts are on the larger side, you can cut them in half before adding to the soup to reduce cooking time.
- After the soup has simmered, taste and adjust seasonings to your preference.