Description
This comforting Cauliflower Chicken Soup is a nourishing, anti-inflammatory recipe that combines tender chicken, fresh vegetables, and aromatic spices. Perfect for a wholesome meal, it features turmeric for added health benefits and a touch of lemon juice for brightness, making it both flavorful and satisfying.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 1 teaspoon sea salt (adjust to taste)
Vegetables
- 2 cups cauliflower florets
- 1 medium carrot, diced
- 1 celery stalk, sliced
- 1 cup baby spinach or kale
Protein and Liquid
- 1½ cups cooked chicken breast or thighs, shredded
- 4 cups chicken broth (preferably homemade or low-sodium)
Additional
- Juice of ½ lemon
- Optional: fresh parsley or cilantro for garnish
Instructions
- Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes until translucent. Stir in garlic, turmeric, black pepper, and salt. Sauté for 1–2 minutes to release the flavors.
- Add vegetables: Add cauliflower, carrots, and celery to the pot. Stir and cook for 2–3 minutes to slightly soften the vegetables.
- Add broth and chicken: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15–20 minutes, until the vegetables are tender.
- Add greens and lemon: Stir in the spinach or kale along with the shredded chicken. Simmer for an additional 5 minutes until the greens are wilted and the chicken is heated through. Add the lemon juice and stir well.
- Blend (optional): For a thicker soup texture, blend part of the soup using an immersion blender or transfer a portion to a regular blender and purée, then stir it back into the pot.
- Serve: Ladle the hot soup into bowls, garnish with fresh parsley or cilantro if desired, and enjoy warm.
Notes
- Using homemade or low-sodium chicken broth helps control the salt content.
- Adjust the amount of turmeric and pepper according to your taste preference and tolerance.
- Blending the soup partially is optional but adds a creamy texture without cream.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas and use vegetable broth.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Cauliflower Chicken Soup, Anti-Inflammatory Soup, Healthy Chicken Soup, Turmeric Soup, Low Sodium Soup, Comfort Food, Gluten Free Soup
