Description
A comforting and nutritious Chicken and Cauliflower Soup that combines tender chicken breast, creamy coconut milk, and fresh vegetables for a perfect light meal. This soup is easy to prepare, packed with flavor from herbs and spices, and ideal for a wholesome lunch or dinner.
Ingredients
Scale
Vegetables
- 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
Liquids & Broth
- 14 oz canned lite coconut milk (reduced fat coconut milk)
- 2 cups chicken broth (or 14-oz can broth)
Protein
- 1 cooked chicken breast, shredded or diced
Seasonings & Herbs
- 1 tbsp olive oil
- ½ tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- 1 tbsp lemon juice (from ½ small lemon)
- ¼ tsp dried oregano, or more to taste
- ¼ cup fresh herbs chopped, such as parsley, tarragon, and/or oregano (or use 1-2 tsp dried herbs)
Instructions
- Heat oil and sauté aromatics: In a ~3 quart pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion and carrots and sauté for 5 minutes until softened and fragrant.
- Add cauliflower, celery, and garlic: Stir in the cauliflower florets, sliced celery, and minced garlic. Continue to sauté for 2 more minutes to develop flavors.
- Add liquids and chicken: Pour in 14 oz lite coconut milk and 2 cups chicken broth. Add the shredded or diced cooked chicken breast, then season with ½ teaspoon salt and ½ teaspoon ground black pepper. Stir to combine.
- Bring to boil and simmer: Increase heat to bring the soup to a boil. Once boiling, reduce heat to a simmer and cook for 10 minutes or until the carrots and cauliflower reach your preferred tenderness.
- Finish with lemon and herbs: Remove the pot from heat. Stir in 1 tablespoon fresh lemon juice, ¼ teaspoon dried oregano, and ¼ cup chopped fresh herbs such as parsley, tarragon, and/or oregano. Taste and adjust seasoning with additional salt if needed.
- Serve: Ladle the soup into bowls and serve hot for a comforting meal.
Notes
- Use cooked chicken breast to save time; rotisserie chicken works well.
- For a creamier soup, blend a portion of the soup before adding the chicken.
- Adjust herbs to your taste – fresh herbs add brightness while dried herbs offer deeper flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
