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Creamy Cauliflower Chicken Soup (Low Carb, High Protein) - Cozy, Filling, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 large head cauliflower, cut into florets (about 6–7 cups) or a 2-pound bag of florets
  • 4 cups low-sodium chicken broth
  • 1 cup water (as needed for consistency)
  • 1 pound cooked chicken breast, shredded or diced (rotisserie chicken works)
  • 1/2 cup plain Greek yogurt (or 1/2 cup coconut milk for dairy-free)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: 1/2 cup grated Parmesan for extra richness
  • Optional garnish: chopped chives or parsley, red pepper flakes, lemon zest

Instructions
 

  • Sauté aromatics: Heat oil in a large pot over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until soft. Stir in garlic for 30 seconds.
  • Add cauliflower and seasonings: Toss in cauliflower, thyme, parsley, smoked paprika, bay leaf, and a bit more salt and pepper. Stir to coat for 1 minute.
  • Simmer: Pour in chicken broth and bring to a gentle boil. Reduce to a simmer, cover, and cook 12–15 minutes until cauliflower is very tender.
  • Blend the base: Remove the bay leaf. Use an immersion blender to puree until smooth. For a blender, carefully blend in batches and return to the pot.
  • Adjust thickness: Stir in water as needed to reach a creamy, soup-like consistency.
  • Add chicken and creaminess: Stir in the cooked chicken and Greek yogurt (and Parmesan, if using). Warm over low heat 3–4 minutes. Do not boil after adding yogurt.
  • Taste and finish: Adjust salt and pepper. Add a squeeze of lemon or zest if you like brightness. Garnish and serve hot.