Description
A warm and nourishing soup made with tender chicken, cauliflower, and vegetables, ready in just 30 minutes. Perfect for busy weeknights when you need a comforting homemade meal.
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped (about 150 g / 5 oz)
2 medium carrots, diced (about 120 g / 4 oz)
2 celery stalks, chopped (about 100 g / 3.5 oz)
3 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
500 g (1 lb) boneless skinless chicken breast, cut into bite-sized pieces
1 small cauliflower head, cut into florets (about 500 g / 1 lb)
6 cups (1.4 liters) chicken broth
1 cup (240 ml) milk or unsweetened dairy-free milk
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes until softened.
Stir in garlic, turmeric, thyme, salt, and black pepper and cook for 1 minute until fragrant.
Add diced chicken and cook for 4–5 minutes until it begins to turn white.
Pour in chicken broth and add cauliflower florets. Bring to a boil.
Reduce heat and simmer for 12–15 minutes until cauliflower is tender and chicken is cooked.
Stir in milk and simmer for 3 minutes.
Add parsley and lemon juice, adjust seasoning, and serve hot.
Notes
For a thicker soup, blend 1–2 cups of the soup and return it to the pot.
Use rotisserie chicken to save time.
Store leftovers in the refrigerator for up to 4 days.
Freeze the soup for up to 3 months in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes