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Creamy Chicken Cauliflower Soup is a healthy, dairy free recipe. A comforting bowl of this soup is sure to warm you up on a cool day. Made with a large dose of parsley for anti-inflammatory properties, this soup is also Paleo, Low Carb, Gluten Free and Low Calorie.
Creamy Chicken Cauliflower Soup is coming at you hot, hot, hot today! I know what many of you are thinking. Cauliflower? YUP!
Cauliflower can do so many things in recipes. Replace heavy cream with blended cauliflower to make this creamy chicken soup recipe healthier and lighter.
If you love healthy vegetable soup recipes, try this tomato soup with protein and cabbage soup for weight loss next!
Instead of using heavy creams or who knows what “extras” from a store bought cream of soup can, you can make a soup in under 30 minutes that’s just as thick and better for you using cauliflower.
Oh the magic of cauliflower! Admittedly, it’s not my favorite vegetable to eat on its own. But I sure love swapping it in recipes like this Creamy Chicken Cauliflower Soup.
I have to tell you. This soup is so easy to make, I feel silly posting this creamy chicken soup recipe as an actual recipe. I shared it with my weight loss clients a few weeks ago and they loved it!
What you should note about this healthy chicken cauliflower soup recipe is that it’s better after sitting overnight or freezing. I think that’s true of any soup or chili…always better the next day after the ingredients have had a chance to marry.
But in this instance, that’s even more true. Great meal prep recipe that’s high in protein, comforting, delicious and easy!
Creamy Chicken Cauliflower Soup
Ingredients
- 1 lb chicken breast, boneless, skinless
- 1 head cauliflower , cut into florets
- 1 cup unsweetened coconut milk, or milk of choice
- 4 cups chicken broth, low sodium
- 1 tablespoon extra virgin olive oil
- 2 teaspoons parsley
- 1 teaspoon salt, plus extra for chicken
- 1 teaspoon pepper, plus extra for chicken
Instructions
- Preheat oven to 350 F. Place the chicken on a prepared baking sheet covered with a slipmat or parchment paper. Sprinkle the chicken with oil, salt and pepper then place in the oven.
- Bake the chicken 30 minutes at 350 F or until the center is no longer pink on the inside.
- While the chicken cooks, place the cauliflower florets in an even layer on a large baking sheet. Place in the oven with the chicken and roast 20-25 minutes or until tender and lightly browned around the edges.
- Remove everything from the oven when done cooking. Let it cool 8-10 minutes on the baking sheet.
- Transfer the cauliflower to a food processor or blender. Add milk and blend on high until smooth. Once smooth, add the broth, dried parsley, salt and pepper. Blend again until smooth. The consistency should be creamy and thick.
- Transfer the mixture to a large pot and bring to medium heat covered. While the pot heats, shred the chicken using two forks. Add the shredded chicken to the pot. Stir together the ingredients and cook another 10 minutes just to heat. Note, if you are making the recipe for meal prep, you can skip this step and just heat when you are ready to eat.
- Store the soup in the refrigerator up to 7 days in an airtight container or in the freezer up to 60 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my cookbook for more delicious recipes!
- 1 serving equals 1 1/4 cup of the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Curious where the 21g fat comes from on this one?
It’s from the coconut milk, chicken breasts and olive oil.
This looks so good! I would love to see your recipes stating metric figures too – for your non-US readers 🙂
Thanks Bea so glad you like it and thanks for feedback. Unfortunately, my readership is 95% US based and doing metrics costs upwards of $1000 so I can’t justify doing it right now due to the cost.
Thank you Megan. Perhaps you could write 1 lb=450 g, etc?