creamy chicken cauliflower vegetable soup

12 Jan, 2026

From Mickey at autoimmunewellness.com

Ingredients

• 1 tablespoon solid cooking fat (duck fat and tallow are good coconut-free options)
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon minced, fresh rosemary
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 bay leaf
• 4 cups bone broth
• 3 carrots, chopped
• 3 ribs celery, chopped
• 2 parsnips, chopped
• 8 ounces mushrooms, chopped
• 1 ½ pounds chicken breast or thigh meat
• 1 large head cauliflower, steamed
• 1 tablespoon nutritional yeast (optional)
• ½ lemon, juiced
• ½ bunch parsley, chopped

Instructions

1. If you haven't steamed your cauliflower, do so before starting this recipe.

2. In a dutch oven, heat the fat over medium high heat. Add the onions, and cook, stirring, until lightly browned, about 7 minutes. Add the garlic and rosemary and cook, stirring, until fragrant, about 30 seconds.

3. Add the spices and broth and stir to combine. Add the vegetables, stir to combine, and add the chicken pieces whole, nesting into the vegetables.

4. Simmer for an hour. Use a ladle to remove about 1 cup of the cooking liquid, avoiding the vegetables if you can.

5. Add the cooking liquid, steamed cauliflower, and nutritional yeast to a high-powered blender and blend on high until smooth and creamy. Add back to the pot and stir to combine.

6. Use two forks to shred the chicken into small pieces. Add back to the pot with the lemon juice and parsley. Stir to combine.