This quick and cozy cauliflower chicken soup is perfect for chilly days! With tender chicken and creamy cauliflower, it’s both healthy and tasty.
In just 30 minutes, you can have a warm bowl of comfort. I love how easy it is to whip up, plus it’s a great way to sneak in some veggies! Perfect for busy evenings!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to the soup. You can substitute it with avocado oil or even butter if you prefer a richer taste.
Cauliflower: This is the star ingredient! If you don’t have cauliflower, you can use broccoli or a mix of both for a different flavor.
Chicken: Using cooked chicken saves time. Shredded rotisserie chicken works great too! If you’re vegetarian, you can swap it for chickpeas or tofu.
Chicken Broth: Low-sodium broth lets you control the saltiness. Vegetable broth is a perfect swap for a vegetarian version.
Cream: The heavy cream adds richness. For a lighter option, use half-and-half or skip it entirely for a healthier soup.
How Do I Achieve the Perfect Creamy Texture in My Soup?
To get that creamy feel while keeping some texture, you can use an immersion blender. Just blend a portion of the soup instead of all of it, which keeps some veggies chunky.
- Cook the soup as instructed, then use the immersion blender to blend the soup directly in the pot.
- If you don’t have one, ladle half the soup into a blender, blend it until smooth, and return it to the pot.
- This technique creates a lovely balance of creaminess and heartiness in each spoonful.
With these tips, you’re all set for a delicious and comforting bowl of cauliflower chicken soup!
30-Minute Cauliflower Chicken Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 large carrots, peeled and diced
- 1 small head cauliflower, cut into small florets (about 3 cups)
- 2 cups cooked chicken breast, shredded or chopped
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: 1/4 cup heavy cream or coconut milk for creamier texture
- Optional garnish: fresh parsley, cracked black pepper
- Bread slices, for serving (optional)
Time Needed:
This hearty cauliflower chicken soup will take about 30 minutes in total to prepare. You’ll spend approximately 10 minutes prepping your ingredients and about 20 minutes cooking the soup. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once heated, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent. Then, add the minced garlic and diced carrots, cooking for another 2-3 minutes while stirring occasionally.
2. Add the Cauliflower:
Next, toss in the chopped cauliflower florets and stir everything together until combined. This adds a nice texture to your soup.
3. Pour in the Broth:
Now it’s time to add the chicken broth, along with the dried thyme and parsley. Bring the mixture to a gentle boil. This will help to infuse all the flavors!
4. Simmer and Cook:
Once it reaches a boil, reduce the heat to a simmer. Let the soup cook uncovered for about 10-12 minutes, allowing the cauliflower and carrots to become tender.
5. Blend for Creaminess:
To achieve a creamy texture, use an immersion blender to blend part of the soup while leaving some chunks intact. If you don’t have an immersion blender, transfer about half the soup to a regular blender, blend until smooth, and return it to the pot.
6. Add Chicken and Season:
Now stir in your cooked shredded chicken and heat everything through for another 3-5 minutes. Season the soup with salt and black pepper to your taste. For an extra touch of richness, stir in heavy cream or coconut milk if you like.
7. Serve and Enjoy:
Ladle your warm soup into bowls and garnish with fresh parsley and cracked black pepper. Serve hot with slices of crusty bread if desired.
Enjoy your warm, healthy, and satisfying 30-Minute Cauliflower Chicken Soup! It’s a cozy dish that’s perfect for both weeknight dinners and special occasions.
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Can I Use Frozen Cauliflower for This Soup?
Yes, you can use frozen cauliflower! Just add it directly to the pot when you would typically add the fresh cauliflower. You may need to simmer for a few extra minutes to ensure it’s perfectly tender.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. You can also ditch the heavy cream or substitute it with coconut milk for added creaminess.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup ahead of time and store it in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of water or broth if it thickens too much.
What Should I Do If My Soup is Too Thick?
If you find your soup is too thick, simply add a little more chicken broth or water until you reach your desired consistency. Stir well and heat through before serving!
