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Warming Cauliflower Chicken Soup

Warming Cauliflower Chicken Soup

  • Author: Nina Johnson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

Warming Cauliflower Chicken Soup is a cozy, creamy, and satisfying easy dinner packed with tender chicken, soft cauliflower, carrots, celery, and rice in a rich savory broth. It is one of those easy recipe ideas that works beautifully for quick dinner nights, healthy comfort food cravings, meal prep lunches, and simple family food ideas when you want something warm, hearty, and nourishing.


Ingredients

Scale

2 tablespoons olive oil

2 tablespoons butter

1 small yellow onion, diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 small head cauliflower, cut into florets

3 cups cooked shredded chicken

6 cups chicken broth

1 cup heavy cream

1 cup cooked rice

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped


Instructions

1. Heat the olive oil and butter in a large pot over medium heat.

2. Add the diced onion, carrots, and celery, then cook for 5 to 6 minutes until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Pour in the chicken broth and add the cauliflower, salt, black pepper, thyme, and dried parsley.

5. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 to 18 minutes until the cauliflower and carrots are tender.

6. Stir in the shredded chicken and cooked rice, then simmer for 3 to 4 minutes until heated through.

7. Lower the heat and stir in the heavy cream and Parmesan cheese until the soup is creamy and smooth.

8. Taste and adjust seasoning if needed.

9. Ladle into bowls and top with fresh parsley before serving.


Notes

For a thicker soup, mash some of the cooked cauliflower right in the pot before adding the cream.

Rotisserie chicken makes this recipe even faster and adds great flavor.

Add a splash of broth when reheating leftovers if the soup thickens in the fridge.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 395
  • Sugar: 5g
  • Sodium: 920mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 105mg

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