Description
This Easy Cauliflower Chicken Soup is a creamy, low-carb, and comforting dish that combines tender chicken with blended cauliflower to create a hearty and simple-to-make soup perfect for a quick lunch or dinner.
Ingredients
Soup Ingredients
- 2 cups cauliflower florets
- 1 cup shredded cooked chicken
- 3 cups chicken broth
- ½ cup heavy cream
- 1 tbsp butter
- Salt & pepper, to taste
Instructions
- Simmer Cauliflower: Place the cauliflower florets into a pot with the chicken broth and bring to a simmer. Cook for about 10 minutes or until the cauliflower is soft and tender.
- Blend Soup Base: Using a blender or immersion blender, puree the cauliflower and broth mixture until smooth. Return the blended soup to the pot for further cooking.
- Add Chicken and Cream: Stir in the shredded cooked chicken, heavy cream, and butter into the soup. Season with salt and pepper to taste.
- Heat Through: Gently heat the soup over medium-low heat until everything is warmed evenly and butter has melted, about 5 more minutes. Avoid boiling once cream is added.
Notes
- For extra richness, garnish the soup with chopped fresh parsley or sprinkle some shredded cheese on top before serving.
- Use cooked chicken from leftovers or rotisserie chicken for ease and flavor.
- This soup can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
