Description
Creamy cauliflower goodness meets tender chicken in this comforting soup that’ll have you coming back for seconds. No guilt, just pure satisfaction in every spoonful.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large head cauliflower (about 2 pounds), cut into florets
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, diced (about ¾ cup)
- 3 celery stalks, diced (about ¾ cup)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 6 cups low-sodium chicken broth
- 1 bay leaf
- ½ cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
Instructions
- Prepare all ingredients: dice onion, carrots, and celery; cut cauliflower into florets; cube chicken and season with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking for 5-7 minutes until softened. Add garlic, thyme, and rosemary and cook for 30 seconds.
- Add chicken pieces and cook for 3-4 minutes until the outside turns white. Add cauliflower florets, chicken broth, and bay leaf.
- Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until cauliflower and chicken are tender. Remove bay leaf.
- Transfer about half the cauliflower and 2 cups of broth to a blender. Carefully blend until smooth, then return to the pot.
- Stir in heavy cream (if using), lemon juice, and parsley. Season with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving to allow flavors to meld together.