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Chicken Cauliflower Soup Recipe

This simple chicken cauliflower soup needs only 20 min and is perfect for using up the chicken leftovers from the roast dinner we cooked yesterday. This low carb soup recipe contains just 133 calories and 3g of net carbs. We are going to show you how to cook this chicken cauliflower soup with both cooked chicken and raw chicken.

Recipe Nutritional Profile: Healthy Weight, Diabetes Appropriate, Heart Healthy, High Protein, Low Calorie, Low Carbs, Low Cholesterol, Low Fat, Low GI, Low Sodium, Gluten Free, Dairy Free, Good Source of Vitamin C and Niacin.

Serves 2:

Preparation time: 10 min

Cooking time:

  • with cooked chicken - 10 min
  • with raw chicken - 1 hour

Total time:

  • with cooked chicken - 20 min
  • with raw chicken -1 hour 10 min
Chicken Cauliflower Soup Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin A    1% Vitamin C    48%
Vitamin B6    18% Niacin    22%
Iron    6% Calcium    3%
Potassium    8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



For The Easy Soup With Cooked Chicken:

1 chicken leg, bone and skin removed, meat torn into chunks;

1 slice of honey roast ham, cut into cubes or strips;

1/2 of small onion, chopped;

1 cup of cauliflower, cut into 1" pieces;

1 garlic clove, chopped;

1 tsp. of ground sage;

600 mL of vegetable stock made with 2 tsp. of bouillon powder (vegetable stock for soups);

1/2 tbsp. of fresh parsley, basil or any other herbs for garnishing;

Ground pepper to taste.

For The Soup With Raw Chicken:

1 chicken leg with skin and bone;

5 tsp. of bouillon powder;

1.5 litres of water;

1 slice of honey roast ham, cut into cubes or strips;

1/2 of small onion, chopped;

1 cup of cauliflower, cut into 1" pieces;

1 garlic clove, chopped;

1 tsp. of ground sage;

1/2 tbsp. of fresh herbs for garnishing;

Ground pepper to taste.

How to Cook the Chicken Cauliflower Soup:

1. If you are using cooked chicken:

Put all the ingredients except ground pepper into a small/medium saucepan bring it to the boil and cook for 10 min. Serve it hot, sprinkled with herbs and ground pepper.

Ingredients for the Chicken Cauliflower Soup
Cooking the Soup

2. If you are using raw chicken:

Place 5 tsp. of bouillon powder into a plastic measuring jug, boil the kettle and pour the water in, mixing well with the powder.

Wash a chicken leg thoroughly under cold running water, then place it together with the onion, garlic and ground sage into a large saucepan and pour in 1.5 litres of stock. Bring it to the boil, skim, reduce the heat, cover with a lid, and let it simmer for 40 min till the chicken is cooked through.

Take the cooked chicken from the saucepan, strain the stock, saving the vegetables (onion and garlic) for later.

Pour the stock back into the saucepan and reduce it over a high heat boiling the stock for 10 min.

In the meantime, take the chicken off the bone and remove the skin. Cut the meat into long strips.

When the stock is reduced, return the chicken, onion and garlic to the saucepan, add cauliflower, ham and cook for 10 min.

Serve with fresh herbs and black pepper.

Author: Lana Soko

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