Comforting Cauliflower Chicken Soup [Easy Recipe]
After indulging in rich or heavy meals, I always find comfort in a lighter, flavorful dish like this Cauliflower Chicken Soup. It’s the perfect blend of tender chicken, soft potatoes, and delicate cauliflower, with a hint of creaminess that’s just enough to satisfy without feeling too heavy. Whether you need a cozy pick-me-up or a simple dinner, this soup hits all the right notes.
Why Will You Love this Recipe?
- Perfect for Any Occasion: The balance of creaminess and vegetables makes it suitable for both light dinners and more filling meals. It’s one of those soups that feels right after a heavy day of food.
- Quick to Make but Tastes Like Hours of Effort: Though it only takes 55 minutes from start to finish, this soup gives the impression of a slow-cooked, comforting meal. You can have this on the table without breaking a sweat.
- Customizable and Healthy: It’s packed with vegetables and lean chicken breast, but it’s also easily adaptable for different tastes or diets. You can swap out ingredients to make it your own without compromising on flavor.
Recipe Variations
- Add Some Chicken Thighs for Extra Juiciness: Boneless chicken thigh pieces would be even better due to their juiciness. If you’re not too concerned about the fat content, feel free to give this version a try!
- Switch Up the Veggies: Not into cauliflower? You can replace it with broccoli or even a mix of root vegetables for a heartier, earthier flavor.
- Make It Dairy-Free: If you want to keep it lighter, you can skip the cream altogether or use a dairy-free substitute. The soup will still be creamy thanks to the potatoes.
Tools You’ll Need
- A Large Soup Pot or Dutch Oven: You’ll need a deep pot to make sure all those veggies and broth have space to simmer without overflowing.
- A Whisk: To ensure your flour and cream mixture blends smoothly into the soup without any lumps, a whisk is essential.
- Sharp Knife and Cutting Board: There’s some chopping involved, especially with the chicken and vegetables, so a good, sharp knife will save you time and frustration.
FAQ
Can I freeze it?
Yes, this soup freezes well! Just let it cool completely and store it in an airtight container. It can last up to three months in the freezer. Reheat slowly on the stove for best results.
How long will it last in the fridge?
You can store it in the fridge for up to 4 days. Just keep it in an airtight container, and it’ll be ready to reheat when you need it.
What can I serve with it?
It pairs wonderfully with crusty bread or a light salad on the side. If you’re feeling extra indulgent, a grilled cheese sandwich makes a perfect match.
Is it suitable for every diet?
This soup is quite versatile! If you’re looking to keep it low-carb, skip the potatoes and go heavier on the cauliflower. For dairy-free, you can simply swap the cream for a plant-based alternative.
How do I store it?
After it’s cooled down, transfer it to a container and keep it in the fridge for up to 4 days or in the freezer for longer storage.
Other Recipes You’ll Love
- Creamy Potato and Asparagus Soup
- Creamy Broccoli and Cauliflower Soup
- Best Creamy Lentil Soup with Veggies
- Healthy Cauliflower Pizza Recipe
- Turkey Stew Recipe with Lots of Vegetables
- European Cabbage and Sausage Soup
- Best Creamy Egg Salad Recipe
Easy Cauliflower Chicken Soup
Equipment
- 1 Whisk
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 1 pound chicken breast diced
- Salt, pepper, garlic powder (to season chicken)
- 1 pound potatoes diced
- 5 ounces carrots sliced
- 30 ounces cauliflower cut into florets
- 2 teaspoons salt
- ⅓ teaspoon pepper
- 1 teaspoon all-purpose seasoning
- 10 ½ cups water
- 1 tablespoon all-purpose flour
- ¾ cup heavy cream
Instructions
- Prepare all ingredients to ensure smooth cooking. Dice the chicken breast and season with a pinch of salt, pepper, and garlic powder. Set it aside while you prepare the rest of the ingredients. This step can be done a day in advance.
- Chop the onion finely and set it aside. Don’t mix it with the other vegetables, as it goes into the pot first.
- Slice the carrots into thin rounds, dice the potatoes into small cubes, and cut the cauliflower into bite-sized pieces.
- In a deep pot, heat the olive oil over medium heat. Add the chopped onion and cook until it caramelizes, about 4 minutes.
- Add the seasoned chicken to the onions and stir for about 1 minute.
- Add the remaining vegetables and seasonings to the pot, then pour in the hot water. I used about 10 ½ cups of water, but you can adjust the consistency to your liking. Keep in mind that the vegetables will reduce slightly in volume as they cook.
- Once the soup comes to a boil, lower the heat and simmer for 30 minutes without stirring.
- Meanwhile, in a small bowl, whisk together the flour and heavy cream until smooth with no lumps. This may take a few minutes.
- After the soup has simmered for 30 minutes, whisk in the flour and cream mixture. Stir well and let the soup cook for an additional 10 minutes to thicken.
- Taste the soup and adjust the seasoning if needed. Serve hot. Enjoy!
