This one-pot chicken cauliflower soup is full of vegetables and protein. Shredded chicken and chunks of cauliflower all in a creamy base that is gluten-free and dairy-free. Made with real food ingredients, this hearty and healthy soup is perfect for a cold winter's night in Iowa, Siberia, the Serrania de Ronda or indeed anywhere on the chilly side.
Chicken Cauliflower Soup
This easy and comforting soup is packed with real food ingredients like chicken, cauliflower, and carrots, plus the flavour of fresh herbs and spices. Perfect for when you're feeling under the weather, or just want to cosy up with a bowl of hot soup.
Yield: 4 servings
Time: Preparation: 10 mins Cooking time: 35 mins Total time: 45 mins
Photo: Goop
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1/2 sweet yellow onion, finely chopped
- 3 medium carrots, peeled and thinly sliced
- 2 leeks, white and light green parts only, chopped
- 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
- 1 tbsp. chopped garlic cloves
- 1/2 tsp. fine sea salt
- 1/4 tsp. ground pepper
- 500g chicken breasts
- 4 cups cauliflower florets
- 3 bay leaves
- 4 cups chicken bone broth (or regular chicken broth)
Instructions
Heat the olive oil in a large suacepan over medium-low heat.
Add in the onion, carrots, and leeks and sautéed vegetables, stirring occasionally, until soft and the onions are translucent (about 10 minutes).
Stir in the thyme, garlic, salt, and pepper. Continue cooking for about 3 minutes, stirring frequently.
Add the chicken breasts, cauliflower, bay leaves, and then the broth on top of the vegetables. Ensure the chicken and cauliflower are submerged in the broth.
Bring to the boil, and then cover, reduce heat, and simmer until chicken is cooked (this should take 10-15 minutes depending on how large your chicken breasts are).
Remove cooked chicken and bay leaves from soup and discard the bay leaves.
Using 2 forks, shred the chicken and set aside.
In a blender, puree some of the soup. If you want it extra creamy, puree for longer. If you want a less creamy base, puree for just a few seconds.
After the soup is blended, add the shredded chicken back to the pan. Let simmer for 10-15 minutes before serving.
Enjoy!
Tips
If your chicken breasts are on the large side, you can cut them in half before adding to the soup to reduce cooking time.
After the soup has simmered, taste and adjust seasonings to your preference.
To Drink
A good stout should the trick.
You can find Guinness worldwide, but there are other alternatives. In Spain, Steam Beer (Germany - LIDL) does a nice one for around 1 euro for 500ml. Other good Spanish stouts include Mahou (Madrid) and La Sagra (Castilla La Mancha).
Photo: El Jardin del Lupulo
© The Crazy Guy
Tags: broth, carrot, cauliflower, chicken, dairy-free, garlic, gluten-free, Guinness, La Sagra, leek, LIDL, Mahou, onion, soup, Steam Beer, stout, thyme, vegetables