Ready in just 30 minutes, loaded with veggies and healthy protein, and so savory and delicious! This Cauliflower Chicken Soup is a family favorite and is super kid-friendly.
¼cupfresh herbschopped, 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
Try adding some of the following: diced potatoes, fresh or frozen peas or corn, frozen veggie mix, white beans (cooked, drained), red pepper flakes.You can make a thicker chowder-like broth by adding a slurry of ~1 tablespoon cornstarch + water, or by making a roux by adding flour and more oil after sautéing the onion and carrots.Want to skip coconut milk: sub with more chicken broth, or use heavy cream or oatmilk.