Creamy Cauliflower Chicken Cheddar Soup

Fall is here, and I’m now in full comfort food mode. This week I was craving a hearty, creamy, mouth watering bowl of soup, so I whipped up one of my longtime favorites that is not only insanely delicious, but nutritious and beautifully macro-friendly too. This is my healthier spin on loaded baked potato soup, and I promise you won’t even realize how good for you this bowl of Creamy Cauliflower Chicken Cheddar Soup is.

This is the kind of recipe that’s perfect for making on a weekend and heating up the leftovers for quick, easy meals all throughout the week. Here is what makes this a great macro-friendly meal prep recipe –

cauliflower is used instead of potatoes for a lower carb option, and when cooked and blended, it creates a thick, creamy soup without any actual cream needed
bone broth is both flavorful and packed with protein and key nutrients
a full pound of chicken is added for extra protein, and bacon can be added on top as a garnish if desired
low fat cottage cheese blended up adds to the creaminess, while also adding extra protein

This recipe makes about 6 servings, and the macros I calculated (without any toppings) are 363 calories, 35g protein, 19f fat, and 13g carbs. I like to serve this with a fresh salad and some warm crusty bread. I hope you enjoy this as much as we do! Let me know if you make it.

OTHER RECIPES TO TRY:

Quick and Easy Chicken Noodle Soup
One Pot Lasagna
Chicken Pot Pie
Easy Beef Stroganoff
Balsamic Glazed Pork Tenderloin

Creamy Cauliflower Chicken Cheddar Soup

Author: Liz Fourez

Recipe type: Main

Serves: 6

INGREDIENTS

1 lb chicken breast or thigh, cooked and shredded/diced into small pieces
2 tbsp unsalted butter
1 cup onion, chopped
1 large head of cauliflower, cut into florets
1 tbsp garlic, minced
2 tbsp all-purpose flour
3 cups chicken bone broth
2 cups fat free milk
1 cup low fat cottage cheese
6 oz cheddar cheese, shredded
optional: chopped green onion, cooked crumbled bacon, additional shredded cheddar cheese

INSTRUCTIONS

First cook the chicken, allow to rest 5 minutes, then chop into small pieces. I like to roast chicken thighs seasoned with salt, pepper, and garlic powder in the oven at 425ºF for 15-20 minutes. You can also cook chicken breasts in the slow cooker using this recipe or any method you prefer.
Melt butter in a large stock pot or dutch oven and add the chopped onion. Allow to cook a few minutes until the onions start to become translucent, then add in the cauliflower. Continue to cook, stirring frequently until the onions and cauliflower start to brown. Add the minced garlic and cook for 1 minutes, then add the flour and cook for another minute until it's well incorporated into the vegetables. Pour in the bone broth and milk and bring to a boil. Reduce to a simmer and cook about 15 minutes until the cauliflower is tender.
Add the cottage cheese and use an immersion blender (or transfer the mixture to a regular blender) and blend until completely smooth. Add the chicken and cheese and stir until the cheese is fully melted.
Serve garnished with green onion, crumbled bacon, and additional cheese if desired.

NOTES

MACROS:

1 of 6 servings – 363 calories | 35g protein | 19g fat | 13g carbs

YOU WILL NEED:

immersion blender

dutch oven or stock pot