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This cauliflower chicken soup is warm, comforting, and packed with anti-inflammatory ingredients like turmeric, garlic, and leafy greens. Naturally gluten-free, dairy-free, and paleo-friendly, it’s the perfect clean eating soup for meal prep, immune support, or cozy weeknight dinners.
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon black pepper
1 teaspoon sea salt (adjust to taste)
2 cups cauliflower florets
1 medium carrot, diced
1 celery stalk, sliced
1½ cups cooked chicken breast or thighs, shredded
4 cups chicken broth (preferably homemade or low-sodium)
1 cup baby spinach or kale
Juice of ½ lemon
Optional: fresh parsley or cilantro for garnish
Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add chopped onion and cook for 2–3 minutes until translucent. Stir in garlic, turmeric, black pepper, and salt. Sauté for 1–2 minutes to release the flavors.
Add vegetables: Add cauliflower, carrots, and celery. Stir and cook for 2–3 minutes to slightly soften.
Add broth and chicken: Pour in the chicken broth and bring to a boil. Reduce to a simmer and cook for 15–20 minutes, until vegetables are tender.
Add greens and lemon: Stir in spinach or kale and shredded chicken. Simmer for 5 more minutes until greens are wilted. Add lemon juice and stir.
Blend (optional): For a thicker texture, blend part of the soup using an immersion blender or regular blender, then stir it back in.
Serve: Ladle into bowls, garnish with parsley or cilantro, and enjoy warm.
Add coconut milk for a creamy version.
Use chickpeas and veggie broth for a vegetarian option.
Great for meal prep—store in the fridge for up to 4 days or freeze for 3 months.
Stir in a pinch of cayenne for added warmth.