Description
Ready in just 30 minutes, loaded with veggies and healthy protein, this savory Cauliflower Chicken Soup is a family favorite and kid-friendly comfort food.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1/2 head cauliflower, chopped into florets or bite-size pieces
- 3 celery ribs, sliced
- 2 cloves garlic, minced
- 14 oz canned lite coconut milk (reduced fat coconut milk)
- 2 cups chicken broth or one 14-oz can
- 1 cooked chicken breast, shredded or diced
- 1/2 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
- 1 tbsp lemon juice (from 1/2 small lemon)
- 1/4 tsp dried oregano, or more to taste
- 1/4 cup fresh herbs, chopped (such as parsley, tarragon, and/or oregano, or 1–2 teaspoons dried herbs)
Instructions
1. Heat the olive oil in a 3-quart pot over medium heat. Add the diced onion and carrots and sauté for 5 minutes.
2. Add the cauliflower florets, sliced celery, and minced garlic. Stir and sauté for 2 more minutes.
3. Pour in the coconut milk and chicken broth. Add the shredded or diced chicken, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes, or until the carrots and cauliflower are tender.
5. Remove from heat and stir in the lemon juice, dried oregano, and chopped fresh herbs.
6. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
Notes
This soup is flexible—use any fresh herbs you like, and adjust the seasoning to suit your taste. To make it vegetarian, skip the chicken and use vegetable broth instead. Pairs wonderfully with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg