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 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 carbs with lighter carbs that are more nutritious and filling. But what I better you didn't know about cauliflower is that it can actually be used as a thickener in recipes to make them dairy free or just BETTER FOR YOU.
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 it as an actual recipe. I shared it with the ladies in my coaching a few weeks ago and they loved it. One of the perks of being in my membership is getting recipes sooner!
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
- 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 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.
What I Used For The Recipe