Easy Nourishing Chicken Cauliflower Soup

Two mugs of chicken cauliflower soup on a wooden board with cauliflower florets scattered on the countertop.

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Chicken cauliflower soup made with healthful, flavorful ingredients like cauliflower, kale, carrots, beans, garlic and ginger.

Prep Time10

Cook Time25

Course: Soup

Servings:

Author: Jamie N, Registered Dietitian

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 forkUsing 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

Optional topping ideas: chives and parmesan cheese, or sharp cheddar cheese!

Nutrition