Ingredients
Main Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 medium head cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or cream (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Seasonings
- Thyme
- Parsley
- Paprika
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Cauliflower and Broth: Add the chopped cauliflower to the pot along with the chicken broth. Bring the mixture to a simmer and cook for 12 to 15 minutes, until the cauliflower is tender.
- Blend the Soup (Optional): For a creamy texture, use an immersion blender or transfer part or all of the soup to a blender and purée until smooth. Return to the pot if needed.
- Add Chicken and Dairy: Stir in the shredded chicken and the milk or cream if using. Season with salt, pepper, and any optional herbs like thyme, parsley, or paprika. Mix well to combine.
- Simmer and Serve: Let the soup simmer gently for 5 more minutes to allow flavors to meld and the chicken to warm through. Serve hot, garnished as desired.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Blending half of the soup yields a nice balance between creamy and chunky textures.
- Adjust the thickness by adding more broth or milk as preferred.
- Add your favorite herbs to customize the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
