This hearty, comforting soup — a rich, flavorful broth loaded with tender shredded chicken, cauliflower florets, green vegetables, and aromatic herbs, simmering beautifully in the pot. It’s a nourishing, one-pot meal that’s ideal for cold days or meal prep.
Why You’ll Love This Recipe
- Packed with shredded chicken for maximum protein
- Low-carb veggies like cauliflower add volume and texture
- Rich, savory broth with bright herbs and subtle spice
- Easy one-pot recipe that tastes even better the next day
- Keto, diabetic-friendly, and incredibly satisfying
Ingredients (Serves 6)
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1 medium head cauliflower, cut into small florets (or 4–5 cups)
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 6 cups (1.4 liters) chicken broth
- 1 (14.5 oz) can diced tomatoes (no sugar added)
- 2 tbsp olive oil or butter
- 1 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning
- ½ tsp smoked paprika or chili powder
- Salt & black pepper to taste
- Fresh cilantro or parsley for garnish
- Optional: 1–2 cups chopped spinach or kale, squeeze of lime
Instructions
- Heat oil in a large pot over medium heat. Season chicken with salt, pepper, and spices. Sear 4–5 minutes per side until golden, then remove and set aside.
- In the same pot, sauté onion, celery, and garlic until softened (3–4 minutes).
- Add diced tomatoes, broth, oregano, thyme, and paprika. Bring to a simmer.
- Return chicken to the pot. Cover and cook 15–20 minutes until chicken is cooked through. Remove chicken, shred with two forks, and return to the soup.
- Add cauliflower florets (and spinach/kale if using). Simmer 8–12 minutes until cauliflower is tender but not mushy.
- Taste and adjust seasoning. Garnish with fresh herbs and serve hot.
Prep Time: 10 minutes Cook Time: 30–35 minutes Total Time: 40–45 minutes
Nutrition (Per Serving)
- Calories: ~280
- Protein: 32g (very high)
- Total Carbs: 10g
- Net Carbs: 7g
- Fat: 12g
