Make this delicious creamy yet chunky cauliflower chicken soup with shredded chicken and lots of spices. It is the perfect hearty soup for cold, rainy days. All you need to go with it is a slice of crusty bread.
Today's cauliflower chicken soup is really easy to make and tastes amazing. It's warm and creamy and is perfect for a busy day.
I love cauliflower and cook it quite often. Check out this super creamy Cauliflower Soup with Almonds, comforting Cauliflower in White Sauce, or simple Cauliflower and Potato Mash.
This is an updated recipe from a very long time ago. I simplified it to make it more suitable for everyday cooking, and it tastes even better than before!
Recipe ingredients
Cauliflower: You'll need one medium head of cauliflower, about 1.5 lbs (700 g). Fresh cauliflower works best for this recipe because you'll be lightly roasting the florets in the pot. Roasting doesn’t work as well with frozen and thawed cauliflower.
- However, if you only have frozen cauliflower, you can still make this soup and enjoy it. Just skip the roasting step, but keep in mind you won’t get those nice roasted flavors.
Chicken: I always make this soup using rotisserie or leftover chicken; I always have some leftovers if I roast a whole chicken. Cooked turkey works just as well, making it a perfect way to use up leftover meat from a festive meal. Try this Turkey and Potato Soup if you have more leftovers.
Spices: There are lots of them. You can replace all the spices with your favorite curry powder for a different flavor.
Chicken stock: Homemade or store-bought. I almost always use the stock I make for the Romanian Semolina Dumpling Soup.
See the recipe card for full information on ingredients and quantities.
How to make cauliflower chicken soup?
Prepare all the ingredients: Cut the cauliflower into florets, dice the onions and the carrots, finely chop the garlic, and shred the chicken. Keep these ingredients separated, as they have different cooking times. Mix the spices in a small bowl.
Step #1: Sauté the onions and the carrots in a large pot in the heated olive oil for about 5 minutes.
Step #2: Add the cauliflower and cook for about 10 minutes on medium heat until it has nice brown (not black) spots all over. Add garlic and spices and stir for 1 minute.
Step #3: Add the chicken broth and bring to a boil. Simmer, covered, until soft, about 15 minutes.
Step #4: Remove about ⅓ of the cooked vegetables and set it aside. Add most of the meat and reheat.
Step #5: Blend the soup with an immersion blender.
Step #6: Return the scooped-out veggies and the remaining cooked chicken to the pot and reheat. Adjust the taste with sea salt and black pepper.
Good to know!
Blending soups or other hot liquids with an immersion blender is preferable; it is a safer and easier option.
If you must use a stand blender, follow these important safety rules: Let the cauliflower chicken soup cool slightly, blend in small batches (filling the blender only halfway), and cover the top with a thick, folded towel. Start at a low speed to avoid splashing, and increase the speed gradually.
Store and reheat
Meal prep: You can make the cauliflower chicken soup 1-2 days in advance and reheat it.
Refrigerate leftovers for 3-4 days, but only 1-2 days if you’ve made the chicken cauliflower soup in advance.
You can freeze the leftovers in an airtight container for up to 3 months and defrost them in the fridge.
Reheat on the stovetop or microwave.
Cauliflower Chicken Soup
Equipment
- Large soup pot or Dutch oven
- Immersion blender Note 1
Ingredients
- 1 ½ lbs cauliflower 700 g, about 1 medium head
- 9 oz cooked chicken shredded, 250 g, about 2 cups, Note 2
- 2 onions
- 2 medium carrots
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon thyme Note 3
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- ¼ teaspoon turmeric
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 4 cups chicken stock 1 liter
Instructions
- Cauliflower: Remove the leaves and the tough part of the stalk. Chop the cauliflower into small florets and cut the remaining stalk into small pieces.1 ½ lbs cauliflower / 700 g
- Chop vegetables: Dice the onions and the carrots and keep them separated from the cauliflower. Mince the garlic and keep it separated from the onions and the carrots.2 onions + 2 medium carrots + 2 garlic cloves
- Shred the cooked chicken. Set it aside.9 oz cooked chicken / 250 g
- Sauté the vegetables: Heat the oil and sauté the onions and the carrots on medium-low heat for about 5 minutes. Add the cauliflower florets and sauté for another 10 minutes, often stirring and allowing the cauliflower to get nice brown spots here and there.1 tablespoon olive oil
- Add garlic and all the spices and stir well for 1 minute.garlic + 1 teaspoon thyme + 1 teaspoon cumin + 1 teaspoon coriander + 1 teaspoon sweet paprika + ¼ teaspoon turmeric + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Simmer: Pour in the stock, bring to a boil, lower the heat, and simmer the soup, covered, for about 15 minutes or until the cauliflower is soft.4 cups chicken stock / 1 liter
- Blend: Remove about ⅓ of the vegetables from the soup. Add most of the chicken (about ¾ of it). Blend the soup with an immersion blender.
- Return the unblended vegetables and the remaining meat to the pot and heat until the chicken is warmed through.
- Adjust the taste with salt and pepper. Serve immediately or reheat later.
Notes
- Blender: Using an immersion blender is preferable; it is a safer and easier option. If using a stand blender, follow these safety rules: Let the soup cool slightly, blend in small batches (filling the blender only halfway), and cover the top with a thick folded towel. Start at a low speed to avoid splashing, and increase the speed gradually.
- Chicken: Use as much as you have, anything between 1 and 3 cups. Leftover turkey is also great.
- Spices: You can replace the spices with your favorite curry powder, about 1-2 tablespoons. However, the flavor will be somewhat different.
Beth says
Good luck to you - I hope your son is feeling better soon, and I hope you get some sleep.
Your soup looks wonderful.
Kathy @ Beyond the Chicken Coop says
I hope he feels better soon! There's nothing worse than when your children get sick. Hopefully this nice bowl of soup will fill him with all the nourishment he needs!
Laura Dembowski says
I hope your son feels better soon and you can both get some sleep. Everything looks worse when you can't sleep. I bet this soup will offer both of you comfort.
Sissi says
Lovely comforting soup! I hope your son gets better soon and you'll both be able to sleep...
Zerrin says
Oh I'm sorry for both of you. Hope he gets better very soon. I know that feeling and can imagine how you are both tired. As for this amazing soup, I've never tried such a combination. Sounds so flavorsome!
Chris Scheuer says
Aww... so sorry you're both not feeling that well. Lack of sleep is never a good thing. This soup does look good enough though to cure anything that ails. Hope your son feels better and you get some rest.
Anu - My Ginger Garlic Kitchen says
Mmmmm....this soup looks fabulous, Adina! I'd be thrilled to start my weekend with this comfy, creamy and delicious soup.
Angie@Angie's Recipes says
The soup looks so comforting!
Hope your son get better soon, Adina.
Kim | Low Carb Maven says
Awww, I'm so sorry that your Bruno isn't feeling well and that you aren't sleeping. This cauliflower soup looks comforting and a perfect way to nourish a sick body. Take care, my friend.
Marvellina says
Aww. ...poor thing. Hope he feels better soon and you can get more rest dear
Monica says
Hope your son feels better real soon and both of you get some much-needed rest. We were taking turns being sick back in December and it was brutal...totally understand the feeling. It will get better! And this soup looks sensational...it's healing food and cauliflower is so versatile.
KR says
I love dumplings and you shared very interesting combination. It is worth to try. Thanks! 🙂