30-Minute Cauliflower Chicken Soup
A quick and comforting anti-inflammatory soup made with cauliflower and chicken, perfect for a busy lifestyle.
Ingredients
Main Ingredients
- 1 head head of cauliflower, chopped Choose a fresh, firm head.
- 2 pieces chicken breasts, diced
- 1 piece onion, chopped
- 3 cloves cloves of garlic, minced
- 4 cups chicken broth Low-sodium options are recommended.
- to taste Salt and pepper
- splash Olive oil For sautéing.
- optional fresh herbs like parsley or thyme for garnish Add just before serving.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion and minced garlic, cooking until they're fragrant and translucent—around 3-4 minutes.
- Toss in the diced chicken breasts, seasoning with salt and pepper, and cook until browned on all sides.
- Stir in the chopped cauliflower and pour in the chicken broth. Bring everything to a simmer.
- Cook for about 15 minutes, or until the cauliflower is tender.
- For a creamy texture, use an immersion blender to blend the soup directly in the pot or transfer to a blender, blend until smooth, and return to the pot.
- Taste and adjust the seasoning as necessary, then serve hot, garnished with fresh herbs if desired.
Notes
Consider using rotisserie chicken for quicker preparation. This soup freezes well; make a double batch and store some for later.