Creamy Cauliflower Chicken Soup (Dairy Free, Whole30, Paleo)

Full of veggies, healthy fat and protein, this Creamy Cauliflower Chicken Soup is perfect for a home cooked, hearty meal! This soup makes a great freezer meal too, so make a double batch to save for future dinners.

Updated January 22, 2018;
Originally posted January 9, 2015

This is one of the first recipes I ever posted to my site...all the way back in January of 2015! Sometimes I forget how long I've been pushing recipes out to this blog. Last night, I made this soup for the first time in a really long time and I still loved it which makes me happy. I don't post any recipes on here that I don't like, but it's nice knowing that even as my skills evolve, my tastes change and years go by, I can make them again and they're still tasty AF.

When I first posted this recipe, Chicago had been experiencing some real garbage winter weather with -21 windchills. Well, it's not as cold out but it seems fitting that I'm updating this recipe on a day where it's been some more garbage weather. Rain ALL day. Am I alone in thinking that snow is better than rain? I can't stand having wet shoes, damp pants from walking or stringy wet hair. Snow is cold but it's much more peaceful to walk in and look at. Alright, now that I've spent a few minutes complaining about the weather some more, lets move on to the recipe, eh?

This soup is filled with various veggies - onions, cauliflower, celery and leeks. In fact, making this cauliflower chicken soup was one of the first times I had used leeks in a recipe. I really like them as a soup base and they mix in well to the rest of these ingredients. Part of the benefit of having all these veggies is that this soup is healthy and really filling. BUT because it gets all mixed together, the veggies are pretty well hidden. If you, your kids, your spouse, whomever, doesn't like vegetables this creamy base could still work for them!  I also added some diced chicken breast to this recipe. It's completely optional so if you don't eat meat, you don't have to include it.  That being said, I think it tastes even better with it! With the added protein, you might even be able to get a couple extra servings out of it!

Speaking of servings, there's something I want to make sure we're on the same page about when it comes to my recipes. When I write the number of servings one of these recipes yields, I'm counting the number of REAL servings it made for us. I don't consider 1/4 cup of soup a "serving" or 2 oz of meat a "serving" because that isn't realistic. That isn't going to fill a normal person up and there is nothing that pisses me off more than making a "4 serving" recipe, barely feeling full and not having any leftovers for lunch (which we take to work every day.)  When I say that this soup makes 5-6 servings, I mean that two grown adults were able to make 5 or 6 good sized meals out of this recipe. This takes into account that Kyle generally has larger portions than I do as well, so if it's just you or if there are kids portions then you may get even more out of it. 

OK. I feel better now that I've gotten that out of the way. And now that I'm done rambling, why don't you give this soup a try and let me know what you think?!

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Creamy Cauliflower Chicken Soup
Full of veggies, healthy fat and protein, this Creamy Cauliflower Chicken Soup is perfect for a home cooked, hearty meal! This soup makes a great freezer meal too, so make a double batch to save for future dinners.
  • 1 1/2-2 lbs chicken breast
  • 1 lg cauliflower head, chopped
  • 1 med white or yellow onion, diced
  • 3 leeks, chopped
  • 4 celery stalks, chopped
  • 4 cups chicken or vegetable broth
  • 1 can full-fat coconut milk
  • 2 garlic cloves, minced
  • 2 1/2 tsp thyme
  • 1 1/2 tsp parsley
  • 1 1/2 tsp sea salt + addtl to taste
  • pepper to taste
  • sliced green onions, nutritional yeast *Optional for garnishment
1. Preheat oven to 3502. Lightly dust chicken with salt & pepper before placing in a glass baking dish. Add a small layer of broth into the dish. Then, place in oven for 25-30 minutes or until fully cooked.3. Melt 2-3 tbs of fat (coconut oil recommended) in large pot.4. Saute the leeks, onion and celery on medium heat for 5-10 minutes until soft/translucent.5. Add in cauliflower and garlic. Saute covered for 10 minutes, stirring occasionally6. Mix in broth, coconut milk, thyme, parsley, salt & pepper. Bring soup to a boil. Then reduce heat & simmer uncovered for 30 minutes.8. Your chicken should be done around now. Once it is cooked, remove from the heat and let it cool before dicing and setting aside.9. After the soup is finished simmering, use an immersion blender, food processor, or regular blender to cream.10. Return soup to pot and add in chicken. If chicken was no longer warm, let soup cook for another 5 minutes to heat it back up.11. Ladle into bowls and garnish with green onions and nutritional yeast. Then, enjoy!
Prep time: Cook time: Total time: Yield: 5-6 servings

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