This easy cauliflower chicken soup is cozy, nourishing, and just feels good to eat.
Shredded chicken, tender cauliflower, and warming spices come together for one soothing and satisfying bite.
I love how all the flavors pop in the impossibly rich, creamy broth.
Trust me, you’ll want this on repeat all season long!
Why You’ll Love This Cauliflower Chicken Soup
Quick & Easy: Made in one pot, this soup transforms pre-cooked chicken and simple vegetables into a complete meal. Perfect for busy weeknights!
Immunity-Booster: Packed with anti-inflammatory ingredients, lean protein, and nutrient-dense veggies, this soup is good and good for you!
Creamy & Hearty: The cauliflower gives it this creamy vibe (without any cream!) while the shredded chicken keeps you full and satisfied.
Meal Prep Must: With a generous yield, this soup is a meal prep dream! You can even freeze it (before adding the cream!).
Ingredients
- Cauliflower: Low-calorie, low-carb, and high in fiber! It makes the soup filling yet light.
- Cooked, Shredded Chicken: Use pre-cooked chicken like rotisserie or poached for convenience. Leftover chicken works, too.
- Olive Oil: For blooming the spices and sautéing the vegetables.
- Onion, Garlic, & Ginger: An aromatic trio that creates a flavorful broth.
- Carrots & Celery Stalks: Classic soup vegetables that add more flavor, texture, and sustenance.
- Low-Sodium Chicken Broth: For that soothing, healing brothy base.
- Heavy Cream: Brings richness and a silky mouthfeel.
- Spices: Ground turmeric, cumin, smoked paprika, black pepper, and salt do wonders to enhance all the flavors.
How to Make Cauliflower Chicken Soup
This is more than just a soup—it’s a bowl of comfort and wellness in every bite!
So go on, put on a pot. With these simple steps, this easy soup is ready in no time.
1. SAUTÉ the onion in olive oil until translucent. Add the cauliflower, carrots, and celery. Cook for 2-3 minutes, stirring constantly.
2. ADD the garlic, ginger, turmeric, cumin, smoked paprika, and pepper for 30 seconds until fragrant.
3. POUR in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
4. BLEND (OPTIONAL) the soup partially, leaving some chunks for texture.
5. STIR in the shredded chicken and heavy cream. Cook on low for 5-7 minutes, then season with salt to taste.
6. LADLE the soup into bowls, garnish with fresh parsley, and enjoy!
Tips For the Best Cauliflower Chicken Soup
Cauliflower chicken soup is a wholesome, low-carb meal perfect for chilly weather!
It’s one of those meals that leaves you feeling satisfied and nourished. And, like all soup recipes, it’s very forgiving.
Still, I have some tips to really make it pop.
- Get ready! Chop the vegetables, shred the chicken, and measure the spices before starting. Proper prepping ensures a smoother cooking process.
- Blend for texture. Blend as much or as little of the soup until you reach your desired texture. Be sure to do so before adding the chicken.
- Add more spices. Add a pinch of cayenne pepper or extra ginger for more heat and health benefits.
- Go vegetarian. For a vegetarian version, swap the chicken with chickpeas or tofu. Also, swap the chicken broth with vegetable broth.
- Mix things up! Experiment with adding other veggies like kale, spinach, or sweet potatoes for variety and extra nutrients.
- Garnishes. Top the soup with crackers, red pepper flakes, a sprinkle of Parmesan cheese, crumbled bacon, and more.
How to Store
The flavors deepen as the soup sits, making it taste even better the next day!
To Store: Transfer cooled leftovers to an airtight container. Refrigerate for 4-5 days.
To Freeze: BEFORE adding the heavy cream, cool the soup and transfer to a freezer-safe container, leaving about 1 inch of space at the top for expansion. Freeze for 2-3 months. Thaw in the fridge and reheat on the stove, adding the cream in the last few minutes.
To Reheat: Warm the soup over medium heat until it reaches a gentle boil, stirring occasionally. For single servings, microwave in 30-second intervals, stirring well between each spin.
More Hearty Soups Your Family Will Love
Chicken Lemon Rice Soup
Dolly Parton’s Stampede Soup
Kielbasa Potato Soup
Mexican Street Corn Soup
Cauliflower Chicken Soup
5-6
15
minutes25
minutes330
kcalCauliflower chicken soup is a comforting, immune-boosting meal perfect for chilly weather! Ready in under 45 minutes, it’s ideal for busy weeknights.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 large head cauliflower, cut into florets
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 inch piece fresh ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika, optional
1/4 teaspoon black pepper
3 cups low-sodium chicken broth
3 cups cooked, shredded chicken
1 cup heavy cream
salt to taste
Fresh parsley, for garnish
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
- Add the cauliflower, carrots, and celery and cook for 2-3 minutes, stirring constantly. Stir in the garlic, ginger, turmeric, cumin, smoked paprika, and black pepper for 30 seconds until fragrant.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let simmer for about 10 minutes or until the vegetables are tender.
- Add the cooked chicken and heavy cream, stir well, and cook for another 5-7 minutes to heat through. Carefully taste and season with salt, as needed.
- Ladle the soup into bowls. Garnish with fresh parsley and enjoy!
Notes
- For a thicker soup, carefully puree some or all with an immersion blender – before adding the chicken. Note this will make the soup slightly orange due to the carrots.
- Feel free to play around with the seasonings or go for more traditional herbs, such as rosemary and thyme.
