Description
This Anti-Inflammatory Cauliflower Chicken Soup is a comforting and nutritious dish packed with wholesome ingredients and warming spices.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 1 medium head cauliflower, cut into florets
- 2 cups chopped kale or spinach
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken and cook until lightly browned. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened. Season with salt, pepper, turmeric, ginger, and thyme.
- Add chicken broth and cauliflower, bring to a boil, then simmer until cauliflower is tender.
- Return chicken to the pot, add kale or spinach, cook until wilted. Finish with lemon juice and parsley. Adjust seasoning and serve hot.
Notes
- For extra creaminess, blend half the soup before adding greens.
- This soup freezes well for up to 3 months.
- For a vegetarian version, use chickpeas and vegetable broth instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 55 mg
