Creamy Cauli-Chicken Soup

Remember when I said I was missing snow and winter? The -21 windchill yesterday almost made me change my mind! Yes, I finally got my wish. This blast of cold weather brought with it a beautiful, white blanket of snow to Chicago (I'll hold on to this image for when my commute becomes a mess of brown slush). 

Instead of complaining more about the cold and snow, it's much more productive for me to spend my time snuggling up at home with a blanket, hot tea, and yummy food. What meal is it that I find perfect for frigid January nights? Soup. Warm, delightful soup.

This cauliflower chicken soup is full of veggies, healthy fat, and protein. It is easy to make and can be done in a bigger batch to store in your freezer for busy nights. This is perfect for a home cooked, hearty meal!

Creamy Cauli-Chicken Soup

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 6

1 lg cauliflower head, chopped
1 med white or yellow onion, diced
2 leeks, chopped
4 celery stalks, chopped
3 cups chicken/vegetable broth
1 cup full-fat coconut milk
2 cloves garlic, minced (1 tsp)
2 ½ tsp Thyme
1 ½ tsp Parsley
1 ½ tsp Salt
Pepper to taste
2-3 tbs cooking fat

Green onions for garnishment *Optional
1 ½-2 lbs chicken breast *Optional


  1. Preheat oven to 350
  2. 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 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 5 minutes.
  6. Mix in stock, coconut milk, thyme, parsley, salt & pepper.
  7. 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.
  11. Cook on low heat for 5 minutes.
  12. Slice up green onions if using for garnish.
  13. Ladle, garnish and enjoy!

My picks for this recipe:

Additional Whole 30 approved recipes: