This creamy cauliflower chicken soup comes together in just 30 minutes! It’s packed with tender chicken and fluffy cauliflower for a cozy meal on busy days.
I love how quick it is to make, which means more time for snuggling on the couch after dinner. Plus, you can customize it with your favorite toppings—who doesn’t love a good sprinkle of cheese? 🧀
Key Ingredients & Substitutions
Cauliflower: The star of this soup, cauliflower adds creaminess and body. If you’re looking for a different flavor, you can substitute it with broccoli or even zucchini.
Chicken: I prefer using leftover rotisserie chicken for added flavor and convenience. If you want a vegetarian version, swap the chicken for chickpeas or a plant-based protein!
Broth: Low sodium chicken broth works best for control over salt content. Vegetable broth is a great substitute for those seeking a vegetarian option. Just keep in mind it will change the flavor slightly.
Parsley: Fresh parsley brightens up the soup beautifully. If you don’t have any, feel free to use chives or cilantro for a different twist.
How Do I Achieve a Creamy Texture in My Soup?
Creating a creamy consistency is easier than you might think! The key is blending part of the soup. Here’s how:
- After cooking your veggies and broth, let it cool slightly.
- Use an immersion blender directly in the pot to puree part of it. This keeps some chunks, which adds texture.
- If using a regular blender, carefully transfer some soup to it, blend until smooth, then return it to the pot.
Blending just a portion allows you to enjoy both creamy and chunky elements, making each spoonful satisfying!
30-Minute Cauliflower Chicken Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 medium head cauliflower, cut into small florets
- 4 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken breast, shredded or chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, making it a quick 30-minute meal! Perfect for those busy weeknights when you want something wholesome and delicious without spending hours in the kitchen.
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, heat the olive oil over medium heat. Once it’s warm, add in the finely chopped onion, diced carrots, and diced celery. Sauté these veggies for about 5 minutes until they start to soften and smell wonderful.
2. Add the Aromatics:
Next, toss in the minced garlic and stir it in for about 30 seconds. This is when the kitchen will really start to smell delicious!
3. Incorporate the Cauliflower:
Add the cauliflower florets to the pot. Stir everything together so the cauliflower is mixed well with the aromatic veggies.
4. Bring on the Broth:
Pour in the chicken broth and bring it to a boil. Once it’s bubbling away, reduce the heat and let it simmer for 10-12 minutes, or until the cauliflower is nice and tender.
5. Blend for Creaminess:
Once the cauliflower is tender, it’s time to get creamy! Use an immersion blender to blend part of the soup directly in the pot. If you don’t have one, carefully transfer about half of the soup to a blender, blend until smooth, and return it to the pot. You want a nice mix of creamy and chunky!
6. Add Chicken and Parsley:
Stir in the cooked chicken and chopped parsley. Heat everything through for another 3-4 minutes so it’s piping hot.
7. Season and Serve:
Taste your soup and season it with salt and pepper as needed. When you’re ready to serve, ladle it into bowls and garnish with more parsley and a sprinkle of grated Parmesan cheese if you like.
This creamy cauliflower chicken soup is not only comforting but also quick to make. Enjoy a bowl and feel good knowing you made something delicious in just 30 minutes!
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Can I Use Frozen Cauliflower Instead of Fresh?
Yes, you can absolutely use frozen cauliflower! Just add it directly to the pot without thawing. However, keep in mind that frozen cauliflower may cook slightly faster, so check for tenderness after about 8-10 minutes.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken broth with vegetable broth and omit the chicken. You might want to add extra protein by including chickpeas or lentils.
What Should I Do If the Soup Is Too Thick?
If your soup turns out thicker than desired, no worries! You can easily thin it out by adding a bit more chicken or vegetable broth until you reach your preferred consistency.
Can I Store Leftovers?
Absolutely! Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little water or broth if necessary to maintain the desired texture.