Chicken Cauliflower Soup
This chicken cauliflower soup is full of veggies, protein, and is made in one pot. Shredded chicken and chunks of cauliflower all in a creamy base that you would never guess is gluten free and dairy free.
Servings 4 servings
Calories 321kcal
Equipment
- 1 large stock pot or Dutch oven
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 321kcal | Carbohydrates: 21g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 534mg | Potassium: 1029mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8543IU | Vitamin C: 65mg | Calcium: 96mg | Iron: 3mg
