Warm spices, tender chicken, and creamy cauliflower make this cauliflower chicken soup irresistibly cozy. Think golden broth, soft veggies, and hints of cumin and turmeric.
This pot of comfort simmers with cauliflower, chicken, carrots, and just enough cream to make it slurp-worthy. Bonus: your kitchen’s about to smell amazing.
Let’s be honest, cauliflower doesn’t always get the star role. But here? It’s front and center, cozying up with shredded chicken and just enough punch from garlic and ginger to keep you coming back for another spoonful. This is the kind of soup you make when sweatpants are the dress code and your body’s low-key asking for something warm and grounding.
You can throw it together on a Wednesday night (yes, even if the fridge looks “meh”) and it’ll still feel like a little treat. Personally, I lean into the smoky paprika, but optional doesn’t mean skippable… just saying. Let’s grab a pot and make something soul-hugging.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cauliflower Chicken Soup
It’s not flashy, it’s not complicated, it doesn’t require obscure ingredients from that one aisle you always skip… and that’s the charm.
- Ridiculously simple to make: You just chop things, toss them in a pot, and let them mingle—nothing fussy or suspicious.
- Warmly spiced (but not overpowering): Ginger, turmeric, cumin… the kind of trio that makes your house smell like actual comfort.
- Creamy without going full Alfredo: The heavy cream softens the edges, but doesn’t turn this into “mac and cheese in a bowl.”
- Flexible with fridge scraps: Got leftover rotisserie chicken? Toss it in. That half-sad zucchini? Might work here too, honestly.
- Good for the sniffles or just the blahs: Something about this soup just feels healing—even if you’re only tired from online meetings.
Ingredient Notes
This soup doesn’t require anything fancy, but here’s a quick rundown of what each ingredient brings to the pot (besides vibes):
- Olive oil: Use it to start the sauté party. It helps soften the aromatics and builds your base layer of flavor.
- Onion: Brings a sweet, mellow depth once softened. Red or white works, but yellow is your BFF here.
- Cauliflower: The MVP! It soaks up flavor while adding body. Chop it small so it cooks quickly.
- Carrots and celery: Classic soup besties. They add sweetness and crunch, and frankly, they just belong.
- Garlic and ginger: They bring that mellow heat and zingy edge. Use fresh for the best zing punch.
- Turmeric, cumin, smoked paprika: Earthy, a little peppery, a smidge smoky. Totally makes it.
- Black pepper: Wakes things up and cuts through the cream.
- Low-sodium chicken broth: Gives you room to salt to taste. Homemade is amazing, but boxed works too.
- Cooked, shredded chicken: Rotisserie, leftover, or poached fresh—use whatever you’ve got.
- Heavy cream: Adds richness and brings it all together. Swap with coconut milk if dairy-free.
- Salt: Season at the end once everything’s cozy. It’s your final friendly nudge of flavor.
- Fresh parsley: Optional garnish, but it brightens up the bowl and makes it look a little fancy.
How To Make This Cauliflower Chicken Soup
This is one of those “dump, stir, simmer” soups that makes you feel like you’ve got your life together, even if laundry’s exploding behind you.
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Sauté the onion in olive oil: Warm your oil in a big ol’ pot (Dutch oven works beautifully) and toss in the diced onion. Let it soften until it’s translucent, about 3–4 minutes. If it starts to brown, nudge the heat down.
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Add the cauliflower, carrots, and celery: Stir them around in the pot for a few minutes so they start to soften slightly. This also lets them soak up the oniony oil love.
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Bloom the aromatics: Stir in the garlic, freshly grated ginger, turmeric, cumin, and smoked paprika. Don’t skip this step—it’s where the flavor party kicks off. Let it cook for 30 seconds or so until fragrant.
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Add broth and simmer: Pour in the chicken broth with flair. Bring it to a gentle boil, then drop it back to a simmer. Let everything cook for about 10 minutes, or until your veggies are tender enough to smush with a fork.
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Stir in chicken and cream: Add your shredded chicken and heavy cream. Give it all a good stir and let it heat through for another 5–7 minutes. Now’s the time to taste and salt it just right.
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Ladle and garnish: Scoop it into cozy bowls, top with chopped fresh parsley, and maybe crack some extra pepper on top because it looks fancy.
Storage Options
This soup is your fridge’s best friend, and honestly? It lives its best life on day two.
Once cooled, stash it in an airtight container in the refrigerator. It’ll last 4 to 5 days, and somehow tastes even better after the flavors hang out overnight. Just reheat gently on the stove or microwave, adding a splash of broth or water if it thickened too much.
Freezer folks, you’re in luck. Yes, you can absolutely freeze it—just let it cool completely first. Portion it into freezer-safe containers or bags (leave a little space at the top for expansion) and freeze for up to two months. Thaw overnight in the fridge or gently reheat from frozen if you’re feeling bold and microwave-confident.
Creamy soups can sometimes separate after freezing, but this one usually holds up well. If it looks a little odd after defrosting, a whisk or quick blitz with a stick blender brings it back to life.
Variations and Substitutions
There’s zero shame in switching things up with what you’ve got on hand. This soup forgives. It adapts.
- Rotisserie chicken: It’s already seasoned and ready to go. Just shred and stir it in during the last few minutes.
- Coconut milk instead of cream: Adds a hint of sweetness and makes it dairy-free. The ginger and turmeric love it.
- Extra veggies: Toss in a handful of chopped spinach, kale, or peas toward the end. They brighten things up.
- Add rice or noodles: A scoop of cooked brown rice or tiny pasta (like pastina) makes this more filling without losing the vibe. In fact, check out this easy pastina soup recipe if that’s your thing.
- Spice it up: A pinch of cayenne, a splash of hot sauce, or some crushed red pepper if you want a little edge.
What to Serve with Cauliflower Chicken Soup
This soup doesn’t demand sides, but it certainly welcomes them. Think cozy. Think munchy. Think, “What else can I dip in this?”
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Crusty bread with real butter: You know the one. Craggy edges. Makes a crisp schhhh sound when you tear it. Perfect for dunking and scooping up soup like a barbarian (the best kind).
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A simple green salad: Nothing fancy, just mixed greens with lemony vinaigrette. You need something fresh to keep this creamy bowl in balance.
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Bacon basil cornbread muffins: If you’ve got a little time and a muffin tin just sitting there, these savory muffins are soup’s soulmate. Just sayin’.
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Roasted lemony broccoli or brussels sprouts: Wintry greens with a citrus twist are a fantastic contrast to the creamy texture of the soup. Add a little shaved parmesan if you’re feeling indulgent.
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A cold, crisp white wine: Optional, but if you’ve got a glass of dry Riesling or Pinot Grigio? Sip away, my friend.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make cauliflower chicken soup ahead of time?
Sure thing! It actually holds up beautifully for a few days, and dare I say, tastes even better on day two. Let it cool fully before storing it in the fridge. When you’re ready to eat, reheat gently and you’re back in comfort-food-land!
How can I make this soup dairy-free?
Easy! Just swap the heavy cream with full-fat coconut milk. It adds a luscious richness with a slightly sweet note that plays well with the ginger and turmeric. Skip the dairy-based garnishes and you’re good to go.
Is it okay to use frozen cauliflower?
Yes, frozen cauliflower works just fine here. No need to thaw—just toss it in and adjust your simmer time slightly if needed. It won’t have quite the same texture as fresh, but the flavor holds up great in a soup like this.
What kind of chicken works best in this soup?
Honestly? Whatever’s in your fridge. Roasted, poached, rotisserie—just shred it and toss it in. Leftover thighs or breasts are both great. You can even poach some chicken breasts while the veggies simmer if you like starting from scratch.
Cozy Cauliflower Chicken Soup
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion diced
- 1 medium head cauliflower chopped into small florets
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves (3) garlic minced
- 1 tbsp (15 g) fresh ginger grated (or 1 tsp ground ginger)
Spices
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp (0.5 tsp) smoked paprika optional but recommended
- 1/2 tsp (0.5 tsp) black pepper plus more to taste
Soup Base
- 6 cups (1.4 liters) low-sodium chicken broth
- 2 cups (250 g) cooked, shredded chicken rotisserie, leftover, or poached
- 2/3 cup (160 ml) heavy cream or coconut milk for dairy-free
- 1 tsp salt or to taste
- fresh parsley chopped, for garnish (optional)
Equipment
- Large pot or Dutch oven
- Ladle
- Sharp knife
- Cutting board
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 3–4 minutes. Lower the heat if it starts to brown.
- Add the chopped cauliflower, carrots, and celery to the pot. Stir and cook for 3–4 minutes until they begin to soften.
- Stir in the garlic, grated ginger, turmeric, cumin, smoked paprika, and black pepper. Cook, stirring, for 30 seconds or until fragrant.
- Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer, uncovered, for about 10 minutes or until vegetables are tender.
- Add the shredded cooked chicken and heavy cream. Stir to combine, and allow to heat through for 5–7 minutes. Taste and add salt as needed.
- Ladle the soup into bowls, top with fresh parsley and extra cracked black pepper if desired. Serve warm.
