The older I get, the more I seem to be drawn to soups, both making them, and also to eating them. I’ve never desired to try my hand at all day crock pots (not that there’s anything wrong with that) or pressure cookers, but I do like the idea of setting aside a few hours and putting together a hopefully delicious, and nutritious, meal in a bowl like this chicken cauliflower soup.
Just a few years ago I would have laughed out loud at such a thought! Cauliflower in my soup, you have got to be kidding me! But again, things change as we get older, and my tastes have changed, as well as my goals when eating. I’m not as interested as I once was in eating as many carbs as possible, and now, I actually enjoy finding ways to introduce more vegetables into each meal without feeling like I’m suffering through some form of punishment.
On several other posts on this site I have taken time to lay out why I think it is so important to have bone broth as a regular part of your diet. And at times I do better with this goal, and other times… well, not so much. So lately, I feel like I have been letting myself down in relation to my bone broth goals, and was looking for an easy and tasty way to improve.
And of course soup is the easiest answer. And chicken soup is pretty quick second, so I decided to run with it. My kids are not huge fans of lots of vegetables in their soup, but now that they are off to college, it has become a little less important what they think of my recipes, so I decided to bump up the normal amount of onions, carrots and celery that I normally add to a chicken noodle soup, but just a little.
And that is when it dawned on me that instead of making a traditional chicken soup I should change gears a bit and go with chicken cauliflower soup! I had already had good luck with dropping mashed potatoes in favor of mashed cauliflower, so I had an idea of how versatile cauliflower could be, and how the texture could be manipulated a bit.
It turns out, it’s pretty easy to throw together a remarkably good chicken cauliflower soup that tastes pretty darn good and that will serve your body well! I made a few decisions along the way to help create a soup with the body and taste that I prefer, but you are certainly welcome to change up my recipe any way you see fit.
For starters, I much prefer chicken thighs to breasts, and went strictly with that choice. Second, I’m a pretty big fan of having some healthy fats with each meal, both to help fill me up, but also because it’s good for me! So in this recipe, I added a can of coconut milk to help me achieve my goals, and I think it worked out pretty well.
And one more difference that you might find between this recipe and many others is that I started with a roux. I know I rail about the evils of modern flour, but for thickening soups and making a roux, my guess and hope is that one or two tablespoons of flour spread over the entire recipe is not going to be the end of me.
- 3 large carrots chopped
- 1 onion chopped
- 4 celery stalks chopped
- 6 cups chicken stock
- 1 can coconut oil
- 2 lbs boneless skinless chicken thighs
- 2 bags of cauliflower rice, 10 oz each (or shredded cauliflower)
- 1-2 tablespoons flour
- 2 tablespoons butter
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- prep all of your ingredients
- heat butter over medium heat
- add chicken and cook until golden brown on both sides
- remove chicken and add carrots, onion and celery until softened
- remove vegetables leaving melted butter in pan, add 1 tablespoon if necessary
- add flour and whisk to make a simple roux
- add 2 cups of chicken stock to roux while continuing to whisk
- add can of coconut milk and 1 bag of cauliflower rice, bring to boil
- use immersion blender to combine chicken stock, roux, cauliflower and coconut milk
- reduce heat to simmer and add back vegetables and chicken and rest of chicken stock
- add seasonings as you see fit
- stir to combine and let simmer for another hour to let flavors combine