Creamy Chicken Soup
Hide cauliflower in this comforting creamy chicken soup
Ingredients
- 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
Instructions
- 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.
Notes
- 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