There’s something incredibly comforting about a steaming bowl of homemade Cauliflower Chicken Soup, especially when the weather turns chilly. This heartwarming recipe combines tender chunks of chicken with the mild, nutty flavor of cauliflower to create a soup that’s both satisfying and nourishing.
What makes this soup special is its perfect balance of protein and vegetables, creating a meal that feels substantial without being heavy. The cauliflower breaks down slightly during cooking, giving the broth a velvety texture while still maintaining those delicious bite-sized florets throughout.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights
- Packed with protein and vegetables in one complete meal
- Naturally creamy without heavy cream (but you can add some if you like!)
- Leftovers taste even better the next day
- Easily customizable with whatever vegetables you have on hand
Ingredients
- 8 oz chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons ginger, grated
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Heat olive oil and saute onion, garlic, turmeric, and black pepper for 2-3 minutes.
- Add cauliflower and 2 cups broth. Cover and cook 7 minutes.
- Add ginger, mint, and carrot. Cook 5 minutes until softened. Blend halfway with immersion blender.
- Add chicken, seasonings, and remaining broth. Cook 5-6 minutes. Finish with olive oil.
Tips & Variations
- For a creamier soup, blend 1/3 of the soup and return it to the pot, or add 1/4 cup of heavy cream at the end.
- Use rotisserie chicken to save time – simply add it during the last 10 minutes of cooking.
- Make it dairy-free by using coconut milk instead of cream if you want a richer texture.
- Add other vegetables like peas, corn, or spinach during the last few minutes of cooking.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- This soup freezes beautifully for up to 3 months – just leave out any dairy until reheating.
Serving Suggestions
Serve this Cauliflower Chicken Soup with a chunk of crusty bread or homemade garlic bread for dipping. A simple side salad with a light vinaigrette makes this a complete meal that’s satisfying without being too heavy.
For an extra touch of richness, top each bowl with a sprinkle of grated Parmesan cheese and additional fresh herbs. A squeeze of fresh lemon just before serving brightens all the flavors.
Notes
- The soup will thicken slightly as it sits, especially if refrigerated overnight.
- For meal prep, store in airtight containers in the refrigerator for up to 4 days.
- When reheating, you may need to add a splash of broth or water to reach your desired consistency.
- Chicken is done when it reaches an internal temperature of 165°F (74°C).
FAQs
Can I use frozen cauliflower? Yes! No need to thaw it first, but you may need to extend the cooking time by 5 minutes.
Can I make this in a slow cooker? Absolutely! Sauté the vegetables first, then add everything except parsley and lemon juice to your slow cooker. Cook on low for 6 hours or high for 3 hours, adding the parsley and lemon juice just before serving.
Is this soup gluten-free? Yes, as long as you use gluten-free chicken broth, this recipe is naturally gluten-free.
Can I use chicken thighs instead of breasts? Definitely! Chicken thighs will give the soup a richer flavor. Just make sure to trim excess fat before adding them to the pot.
Ingredients
- 8 oz chicken breast, cooked
- 2 1/2 cups cauliflower florets
- 1 carrot, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/2 tablespoons ginger, grated
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon dried mint
- 2 tablespoons olive oil
- Salt to taste
Steps
- Heat olive oil and saute onion, garlic, turmeric, and black pepper for 2-3 minutes.
- Add cauliflower and 2 cups broth. Cover and cook 7 minutes.
- Add ginger, mint, and carrot. Cook 5 minutes until softened. Blend halfway with immersion blender.
- Add chicken, seasonings, and remaining broth. Cook 5-6 minutes. Finish with olive oil.
Nutrition (per serving)
- Calories: 400 kcal
