Description
A velvety soup combining tender chicken, hearty vegetables, and a delightful blend of flavors, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 whole chicken breasts
- 1 head cauliflower, cut into large florets
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 cup frozen peas
- 1 cup half and half
- Sea salt and black pepper, to taste
Instructions
- In a large Dutch oven or heavy pot, warm the olive oil over medium heat until it shimmers. Toss in the diced onions and cook for about 5 minutes until soft and slightly golden.
- Stir in the diced carrots and minced garlic, sauté for another 5 minutes to meld the flavors.
- Add the whole chicken breasts, cauliflower florets, Italian seasoning, and chicken broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, flipping the chicken halfway through.
- Carefully remove the chicken and shred it into bite-sized pieces. Blend cooked cauliflower with ½ to 1 cup of broth until smooth. Pour back into the pot along with the shredded chicken, peas, and half and half. Warm through for 3-4 minutes, season to taste, and serve.
Notes
Serve with fresh herbs or crusty bread. Great for leftovers and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg