Creamy Cauliflower Chicken Cheddar Soup
 
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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
Recipe by Love Grows Wild at https://lovegrowswild.com/2024/10/creamy-cauliflower-chicken-cheddar-soup/