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Juicy chicken thighs, creamy white beans, and tender vegetables make this chicken cauliflower soup hearty enough for dinner, but the broth is what makes it different. Blending just some of the vegetables adds a little creaminess without milk or cream, while leaving little veggie pieces in every spoonful. Fresh ginger, garlic, and lemon keep the broth bright and savory, and each serving has about 20 grams of protein and 5 grams of fiber.
I wanted this soup to land somewhere between a classic brothy chicken soup and a fully pureed cauliflower soup. I still wanted pieces of chicken, beans, and vegetables in every spoonful, but with a little more body in the broth than my usual chicken soup.
It’s become one of my favorite soups to make when I want something filling enough for dinner without adding noodles or a heavy cream base. The white beans and chicken make it filling, while the ginger and lemon keep the broth from tasting too heavy.
Why I Only Blend Half the Vegetables
Blending vegetables into the broth is the same trick I use in my chicken broccoli cheddar soup, but this chicken cauliflower soup gets its creaminess without milk or cheese. The trick is blending enough of the veggies to thicken the broth while leaving plenty to bite into!
If you just go to town with the blender, you’ll end up with puréed veggies! I use short pulses with the immersion blender and top to check the texture as I go. Once the broth looks slightly creamy but I can still see plenty of vegetable pieces, I stop. You can always blend more, but you can’t put the chunks back in one they’re gone.
Here’s what else I love about this soup:
- 20g protein + 5g fiber per serving. Chicken thighs and white beans make each bowl filling, while beans and vegetables add fiber.
- Creamy without dairy or a dairy substitute. The cauliflower and other veggies thicken the broth, so there’s no milk, cream, coconut milk, or other non-dairy milk needed.
- The chicken stays juicy. I cook the thighs separately while the vegetable base comes together, then dice and add them back after blending.
- Ginger and lemon keep the broth bright. Fresh ginger adds warmth without making the soup spicy, while lemon added at the end adds a brightness to the broth.
Ingredient Notes
Here’s what I like to use, plus a few swaps if you’re working with what’s already in your kitchen:
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chicken thighs: I prefer boneless, skinless thighs because they stay juicy and give the soup a little more savory chicken flavor. Chicken breasts work, but watch the temperature closely since it dries out more easily. For a shortcut, cooked rotisserie chicken can go in after blending with the beans and kale.
- Cauliflower: It’s mild flavor makes it easy to blend into the broth without taking over the soup. I use florets and blend about half once they’re fork-tender.
- White beans: Cannellini beans are my favorite because they have a particularly creamy texture while still holding their shape in the soup. I add them after blending so they stay whole.
- Garlic and ginger: I microplane both so they practically disappear into the broth rather than leaving noticeable pieces behind.
- Lemon: Add it at the end for a bright finish that goes so well with the garlic and ginger. Taste after adding it before deciding whether you need more salt.
Variations I’ve Tried
I usually make this soup as written, but I’ve tried a few changes that work well depending on what I have on hand or how hearty I want the final bowl to be.
- Use rotisserie chicken. This is my favorite shortcut when I want to save a little time. Skip cooking the chicken thighs, then stir shredded or chopped cooked chicken into the soup after blending the vegetables. Let it simmer with the beans and kale just long enough to heat through.
- Make it a little creamier. If you want a richer broth, stir in about ½ cup of milk or cream after blending. I’d start with less and add more to taste so you don’t lose the texture from the partially blended vegetables.
- Add rice for a heartier bowl. Stir cooked rice into the finished soup.
- Swap spinach for the kale. Spinach works well when I want a softer green. Add it during the last few minutes since it wilts much faster than kale.
How to Make Chicken Cauliflower Soup
I cook the chicken separately so I can blend the vegetables without getting the chicken mixed in. This keeps the chicken in juicy bite-sized pieces instead of accidentally pureeing it with the immersion blender.
- Cook the chicken: Pat the chicken thighs dry and season with ¼ teaspoon each of salt, black pepper, garlic powder, and onion powder. Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium heat. Cook the thighs for 5–6 minutes on one side, then flip and cook for another 6-7 minutes, until the center reaches 165°F. Set aside to rest.
- Soften the vegetables: Heat another tablespoon of olive oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and sauté for about 1 minute, until fragrant. Add the carrots, celery, and cauliflower, reduce the heat to medium-low, and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Simmer until fork-tender: Pour in 2 cups of chicken broth, cover, and cook over medium-low heat for 5-10 minutes. A fork should slide easily into the carrots and cauliflower before you start blending.
- Blend some of the vegetables: Take the pot off the heat and use an immersion blender to pulse about half the vegetables.
- Add the chicken, beans, and kale: Dice the rested chicken into bite-sized pieces. Add it to the pot with the kale, drained and rinsed beans, and remaining 4 cups of broth. Season with salt and pepper, cover, and simmer over low heat for another 5-10 minutes, until the kale is tender and everything is heated through.
- Finish with lemon and serve: Stir in the lemon juice, then taste and add more salt and pepper if needed. Ladle your chicken cauliflower soup into bowls. I love finishing mine with chives and a little Parmesan!
Jamie’s tips
How to Adjust the Thickness
The final texture is easy to customize depending on whether you like your chicken soup more brothy or a little creamier.
- For a thicker soup: Blend a little of the vegetables before adding the remaining broth. You can also hold back some of the broth and add it only as needed.
- For a brothier soup: Blend less of the vegetables and add the full amount of broth. If it still feels too thick once the chicken, beans, and kale are added, stir in a little extra broth until it reaches the consistency you like.
- Add the broth gradually. After blending, I like to pour in the remaining broth a little at a time instead of all at once. It’s much easier to thin the soup than to make it thicker again.
- Expect it to thicken as it sits. The blended vegetables and beans give the broth more body over time, especially after chilling. Add a splash of broth when reheating if needed.
Meal Prep and Storage
I like dividing this soup into portions so I can heat up just what I need. Here’s how to get a head start and save the leftovers:
- Prep ahead: Chop the onion, carrots, celery, cauliflower, and kale up to a day ahead. Refrigerate in covered containers, keeping the kale separate since it goes in later.
- Refrigerate: Portion leftover soup into shallow, airtight containers and refrigerate for up to 3-4 days. I like these containers because they seal well, and it’s easy to see what’s inside.
- Freeze: Freeze in freezer-safe containers for up to 2–3 months, leaving a little room for the soup to expand. I love these souper cubes for freezing individual portions so you can grab just what you need! Thaw overnight in the fridge before reheating.
- Reheat: Warm over low heat, stirring occasionally, until the soup reaches 165°F. You can also microwave a portion in short intervals, stirring between each so it heats evenly. If it’s thickened in the fridge, stir in a splash of broth at a time until it’s how you like it.
More Chicken Soups You’ll Love
If you’ve made and loved this Creamy Chicken Cauliflower Soup or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Creamy Chicken Cauliflower Soup (Dairy-Free)
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 head cauliflower, chopped into florets
- 1 tbsp olive oil
- 1 onion
- 2 large carrots
- 2 ribs celery
- 2 cups kale
- 1 can white beans, rinsed and drained
- 5 cloves garlic, finely minced
- 1 tbsp ginger, microplaned or very finely minced
- 6 cups chicken stock
- 1/2 lemon, juiced
- salt and pepper to taste
Instructions
- First, start cooking your chicken thighs. Pat them dry and then season with 1/4 teaspoon each of salt, teaspoon pepper, garlic powder, and onion powder. Heat 1 tbsp of olive oil or avocado oil in a large skillet over medium heat. Add chicken thighs to the skillet and cook for 5-6 minutes on one side. Flip and cook for 6-7 more minutes until cooked through with no visible pink. When the chicken thighs are cooked, remove them to rest while you make the soup.
- Heat 1 tbsp of olive oil in a large pot on medium heat. Add onion, garlic and ginger and sauté for 1 minute until fragrant.
- Next, add carrots, celery, and cauliflower and sauté on low-medium heat for 5-7 minutes until veggies begin to soften.
- Next, add 2 cups of chicken broth, cover, and cook on low-medium for about 5-10 minutes. Carrots and cauliflower should be soft and easily pierced with a fork.
- Using an immersion blender, blend the soup about halfway. It should still be a little bit chunky, not completely smooth, but creamier. (If you don't have an immersion blender, you can also transfer to a food processor or regular blender and then add back to the pan.)
- Transfer cooked chicken thighs to a cutting board and dice into bite-sized pieces for soup.
- Add the chicken, kale, beans and the rest of the broth (4 more cups) to the soup pot. Season with salt and pepper to taste and add extra broth if desired. Cover and cook for 5-10 additional minutes on low until the kale is full wilted. Finish with lemon juice.
- Add additional salt and pepper to taste before serving.
Notes
- Blend to your preferred texture. Blending about half the vegetables gives the broth some body while keeping plenty of cauliflower, carrots, and celery intact.
- Add the remaining broth gradually. Start with less if you prefer a thicker soup, then add more until it reaches the consistency you like.
- Finish with lemon after cooking. Adding it at the end keeps the flavor bright and helps balance the savory broth.
- For leftovers: The soup may thicken in the fridge. Add a splash of broth when reheating if needed.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
This is a great recipe! I added some chili flakes for an extra kick. Really delicious!
Glad you enjoyed!! 🙂
I was craving a hearty soup with plenty of veggies. This one was so easy to make and leftovers taste great!
Tried it and my family really enjoyed it. I did add a bit of chilli for extra flavor
Glad to hear!