Creamy Chicken Cauliflower Soup
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
- Measuring cups and spoons
- Cutting board and knife
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 head cauliflower, cut into florets
1 pound boneless, skinless chicken breasts, diced
4 cups chicken broth
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions become translucent.
- Add the cauliflower florets and diced chicken to the pot, stirring to combine with the onions and garlic.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let cook for about 20 minutes, or until the cauliflower is tender and the chicken is fully cooked.
- Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a regular blender.
- Stir in the heavy cream and continue to heat for an additional 5 minutes. Season with salt and pepper to your taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
Always ensure your chicken is cooked to a safe internal temperature of 165°F (75°C) to prevent any food-borne illnesses. Use organic ingredients if possible for the best quality and health benefits.