Easy Cauliflower Chicken Soup: Packed with Veggies and Flavor
This Chicken Cauliflower Soup is incredibly easy to make and absolutely delicious! It’s the kind of healthy comfort food that hits the spot every time. The creamy broth is packed with veggies and lean chicken, and it’s completely dairy-free, gluten-free, low-carb, and low in calories… but don’t let that fool you—it doesn’t taste like typical “healthy” food. This soup is kid-friendly, and it’s perfect for dipping a crusty baguette into the rich, creamy broth.
The best part? It has just 3 simple steps to make, and you can use rotisserie chicken or leftover chicken breast, making it even easier!
Healthy Cauliflower Chicken Soup
This soup is LOADED with fresh veggies: onions, carrots, celery, and half a head of cauliflower. But trust me, it doesn’t taste healthy—it’s all about the rich, flavorful broth and fresh herbs. Despite being low in calories and carbs, it has a depth of flavor that will leave you coming back for more.
I love adding cauliflower to soups because it absorbs all the savory flavors of the broth. It also has a mild flavor that works perfectly in a soup, making it a great base without being too overpowering.
This soup is perfect for those times when you want to eat a little lighter but still crave something warm and comforting. It’s also a great option in spring—when it’s still chilly outside but you’re ready to break away from those heavy winter stews and casseroles.
I usually use shredded rotisserie chicken to make it even easier, but if you’re feeling ambitious, you can definitely start with uncooked chicken breast.
Protein, veggies, and deliciousness all in one bowl! I love serving it with a toasted baguette or homemade air fryer focaccia for dipping into that amazing broth. Plus, it’s one of the few ways I can sneak veggies into my picky son’s diet!
Coconut Broth Soup
The secret to this soup’s rich and creamy texture is coconut milk. I use lite coconut milk to keep it creamy without being too heavy. Don’t worry—it doesn’t taste like coconut; the combination of chicken broth, classic soup veggies like carrots and onions, and fresh herbs make the coconut milk just the right addition for a familiar, cozy flavor.
I swear by Better Than Bouillon Chicken Base for making broth—it’s so convenient because you don’t have to store cans of broth. I use 2 teaspoons of the chicken base + 2 cups of water for an easy, flavorful broth, but feel free to use whatever chicken broth you have on hand.
A Few Ingredient Tips and Soup Add-ins
Here are a few ingredient tips and ideas to tweak this soup to your liking—just don’t go overboard adding too many things at once!
- Coconut Milk: I highly recommend using canned lite coconut milk. It’s creamy, but not overly fatty, and it doesn’t overwhelm the flavor of the soup. I’ve tried Goya brand before, but it’s often curdled, so I avoid it now. If you prefer not to use coconut milk, you can skip it and just use more broth, or swap in heavy cream, half-and-half, or even oat milk for a dairy-free version.
- Thicker Soup: If you prefer a thicker, chowder-like consistency, you can make a roux by using more olive oil (or butter) and flour to create a paste. You can also stir in a slurry of cornstarch and water (about 1 tablespoon cornstarch + 2-3 tablespoons water) to thicken it up.
- Add Potatoes: Diced potatoes can be a great addition to this soup, adding a heartiness that’s perfect for winter. You can toss them in during step 3.
- Add Noodles: Noodles like egg noodles, orzo, or small shells would work perfectly here! Just add them in during step 3 and make sure to adjust the broth accordingly to avoid the noodles absorbing all the liquid.
- Extra Veggies: Fresh or frozen peas, corn, or a veggie mix (like green beans) can add more color and nutrition to the soup.
- Add Beans: Great northern beans or any white beans can make a great, hearty addition to this soup.
- Spice it Up: If you like a little heat, stir in some red pepper flakes at the end for a kick!
Instructions to Make Cauliflower Chicken Soup
Step 1: Heat the olive oil in a 3-quart pot, and sauté the diced onion and diced carrots for about 5 minutes.
Step 2: Add the cauliflower florets, sliced celery, and minced garlic. Stir and sauté for another 2 minutes.
Step 3: Pour in the coconut milk, chicken broth, shredded chicken, salt, and pepper. Stir everything together, bring it to a boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
Step 4: Remove from heat, then stir in the lemon juice, dried oregano, and fresh parsley. Adjust the seasoning with more salt if needed. Serve hot and enjoy
This is the perfect soup for those days when you want to feel cozy, nourish your body with healthy ingredients, and not worry about extra calories!
Chicken and Cauliflower Soup
Equipment
- Soup Pot
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion – diced
- 2 carrots – peeled and diced
- ½ head cauliflower – chopped into florets or bite-size pieces
- 3 celery ribs – sliced
- 2 cloves garlic – minced
- 14 oz canned lite coconut milk – reduced fat coconut milk
- 2 cups chicken broth – or 14-oz can broth
- 1 cooked chicken breast – shredded or diced
- ½ teaspoon salt – or to taste
- ½ teaspoon ground black pepper – or to taste
- 1 tablespoon lemon juice – from ½ small lemon
- ¼ teaspoon dried oregano – or more to taste
- ¼ cup fresh herbs – chopped such as parsley, tarragon, and/or oregano (or use 1-2-teaspoons dried herbs)
Instructions
- Heat the olive oil in a ~3 quart pot, and, sauté the diced onion and diced carrots for 5 minutes. Add the cauliflower florets, sliced celery and minced garlic. Stir, and sauté for 2 minutes.
- Add the coconut milk, chicken broth, chicken, salt, and pepper. Stir, and allow to come to a boil. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked to your liking.
- Remove from heat. Stir in the lemon juice, dried oregano, and fresh parsley. Season with additional salt, if needed. Serve hot.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
