Creamy Chicken and Cauliflower Soup Recipe

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Looking for a comforting soup that won’t derail your healthy eating goals? This creamy chicken and cauliflower soup is your answer! Not only is it delicious, but it’s also low carb and low calorie, making it perfect for anyone watching their intake. This recipe is all about bringing you a rich and creamy texture without all the extra carbs.

Imagine curling up with a warm bowl of this hearty soup that feels indulgent yet is packed with nutrition. Loaded with tender chicken and wholesome cauliflower, you’ll enjoy every spoonful while feeling great about your meal choices. It’s the kind of dish that satisfies your cravings and fits seamlessly into a healthy lifestyle.

A Healthy and Flavorful Soup

This creamy chicken and cauliflower soup is a savory blend of tender chicken pieces, creamy cauliflower, and aromatic herbs. It’s thick and velvety, offering a mouthwatering experience that will keep you coming back for more, all while being healthy and low in calories.

Ingredients

1 lb boneless, skinless chicken breasts, diced
1 medium head of cauliflower, chopped into florets
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup unsweetened almond milk or cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Cook Vegetables: In the same pot, add diced onion and garlic. Sauté until translucent, about 3-4 minutes. Add cauliflower florets and cook for another 5 minutes.
Simmer: Pour in the chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 15-20 minutes or until cauliflower is tender.
Blend: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches, blending until creamy.
Add Creaminess: Return the chicken to the pot and stir in almond milk or cream. Season with thyme, salt, and pepper. Heat through on low heat for about 5 minutes.
Serve: Ladle soup into bowls and garnish with fresh parsley before serving.