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Creamy Chicken Soup

Hide cauliflower in this comforting creamy chicken soup
Prep Time 20 mins
Total Time 20 mins
Course Lunch
Servings 6 bowls


  • 1 lb. cooked chicken leftover or rotisserie
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 1 12 oz. bag frozen cauliflower
  • 3 cups chicken broth
  • 1 pound potatoes cut into small cubes
  • 1/2 bag baby carrots cut into small circles
  • 2 stalk celery minced
  • 1 cup coconut milk full fat canned (ANY milk works)
  • 1 tsp salt
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp pepper
  • optional spinach, peas, broccoli florets


  • Heat butter or oil in a large pot. Add diced onion. Cook for a few minutes until softer. Add garlic. Cook for about a minute. Add cauliflower and broth and cover the pot until cauliflower is easily pierced with fork.
  • Scoop out chunks with a spoon and transfer to a blender with the milk and blend until smooth. Save for a bit later.
  • Add potatoes, carrots, and celery to the pot with broth. Cover and steam about 10-15 minutes or until vegetables are softened.
  • Add cooked chicken, all seasonings, and the cream you blended earlier. Mix together and enjoy.


  • Optional: Add a cup of peas or a few cups of spinach to add some green.
  • I use chicken thighs and cook in a crock pot so they are ready to go if I don't have frozen leftover chicken. You can use any type of chicken. If you need to cook it, just boil it until done. A rotisserie chicken is a good, quick option for ready to go. 
  • Feel free to use regular milk in this recipe. I like to use canned full fat coconut milk.
  • Recipe inspired by My Heart Beets