Ingredients
Proteins and Vegetables
- 1 lb chicken breasts, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 medium head cauliflower, chopped
Liquids and Seasonings
- 1 tbsp olive oil
- 6 cups chicken broth
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Sauté Onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant but not browned.
- Cook Chicken: Add the diced chicken breasts to the pot and cook until they are lightly browned on all sides, about 5–7 minutes.
- Add Vegetables and Broth: Stir in the chopped cauliflower, then pour in 6 cups of chicken broth. Add 1 teaspoon dried thyme, salt, and black pepper to taste.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes or until the cauliflower is tender and the chicken is fully cooked.
- Serve Hot: Ladle the soup into bowls and serve immediately. For a creamier texture, partially blend the soup if desired.
Notes
- To achieve a creamy texture, blend a portion of the soup using an immersion blender before serving.
- Add a splash of lemon juice for added brightness and to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
