Description
Quick, creamy, and packed with wholesome ingredients, this 30-Minute Cauliflower Chicken Soup is your go-to recipe for a cozy and satisfying meal. With tender cauliflower, shredded chicken, and a flavorful broth, this soup delivers comfort in every bite. Perfect for busy weeknights or when you need a hearty dish in a flash, it’s as nutritious as it is delicious.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 large head of cauliflower, cut into florets
- 4 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup almond milk (unsweetened, or regular milk if preferred)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant. - Cook the Vegetables:
Add the diced carrots and cauliflower florets to the pot. Stir to combine, and cook for about 5 minutes, allowing the vegetables to soften slightly. - Simmer the Broth:
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the carrots and cauliflower are fork-tender. - Add the Chicken and Seasonings:
Stir in the shredded rotisserie chicken, dried thyme, and oregano. Season with salt and pepper to taste. Simmer for an additional 3-5 minutes to heat the chicken through. - Blend the Soup:
Use an immersion blender to blend the soup until creamy, leaving some chunks for texture if desired. Alternatively, transfer the soup in batches to a regular blender and blend until smooth before returning it to the pot. - Add Almond Milk:
Stir in the almond milk until fully incorporated. If needed, heat the soup for an additional minute to ensure it’s warmed through. - Serve and Garnish:
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy the comforting flavors of this creamy cauliflower chicken soup.
Notes
- Customizable Ingredients: Swap almond milk for regular milk or heavy cream for a richer texture.
- Make It Dairy-Free: Ensure you use unsweetened almond milk or any other plant-based milk for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing Instructions: Freeze the soup (without almond milk) in freezer-safe containers for up to 3 months. Add the almond milk after reheating.
- Extra Veggies: Add spinach, zucchini, or celery for additional flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American