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This creamy chicken soup with vegetables makes a tasty, hearty soup to serve for meals. It’s paleo and gluten free.
This is a soup that I would make often in the winter. It has cruciferous veggies like broccoli and cauliflower inside. It has added protein from chicken and chicken stock. You can add even more protein if you use bone broth here.
Don’t forget to use a good quality coconut cream. Savoy is my favorite.
This soup tastes great with a side of bread or a side salad.
Creamy Broccoli, Cauliflower, and Chicken Soup (paleo, GF)
Ingredients
- 1/2 of a large head of cauliflower
- 1 small head of broccoli
- 1 Tbs olive oil
- 3 Tbs of diced garlic, ( this was 5 cloves for me)
- 1/2 cup of diced yellow onion, ( this was 1/2 of a yellow onion for me)
- 3 cups of chicken stock, (or 3 cups of hot water with 2 chicken bouillon cubes melted into it)
- 3/4-1 lb of diced chicken breast
- 14 ounces coconut cream, (this was 1 can for me, and a small 1 cups worth) (make sure the ingredients are only coconut and water; Aroy D and Savoy are great options)
- 1/4 tsp nutmeg
- 2 tsp salt, (start with 1 and add more to taste)
- 1 tsp ground black pepper
- 2 Tbs coconut flour
- 1 1/2 cups of sliced carrots
Instructions
- Cut the cauliflower and broccoli into smaller florets, and place into a pot of boiling water. Cook for 15 minutes, strain, and set aside.
- Put 1 Tbs of olive oil into a large pot and heat over medium heat. Put the diced garlic and onions into the pan, mix, and cook for 2-3 minutes, until they become clear and tender.
- Add the broccoli and cauliflower to the pot, and mix (try to break the broccoli and cauliflower into small pieces while mixing), and cook for 5 minutes.
- Reduce the heat to medium-low.
- Add the chicken stock (or 3 cups of hot water with 2 cubes of chicken bouillon mixed into it), diced chicken, and coconut cream to the pot. Mix everything together.
- Put the nutmeg, salt, pepper and coconut flour into the soup and mix again until everything is dissolved. Cook for 25 minutes (the soup should be boiling in the center of the pot, so that the water evaporates).
- Add the carrots, mix, and cook the soup for another 20 minutes.
- Let sit for a few minutes, and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Decent flavor but a little too much coconut taste
for me. (And I can tell way too much for my husband 🙁 I only used 13 oz total.
This was amazing!!! Most healthy soups aren’t this good. Thank you!
PS – I didn’t have coconut flour but almond flour worked just fine
I’m so glad to hear it!
It was really really good.
Happy to hear it!
Have you tried freezing this? Was wondering how it would hold up. It is just me so I like to meal prep and freeze what I am not going to use in 2-3 days.
No I haven’t tried freezing it. I imagine it would freeze fine, you may just need to add a bit of coconut milk as you reheat it. Let me know if you try freezing it! 🙂
This recipe is so good! This was my first time using coconut cream. What a huge difference it makes when making creamy soups. I can’t believe I never used it. Thank you for posting 🙂
I’m glad you liked it! Coconut cream really does make a difference, works great in creamy paleo “alfredos”. Yum!
did you use RAW CHICKEN or cooked?
I used raw chicken so that it would be softer. I was inspired by this recipe : https://allrecipes.com/recipe/12992/cheese-and-broccoli-chicken-soup/ 🙂
did you use COOKED CHICKEN??? or was it raw, boneless….
Perfect way to bring the old chicken soup to date… Love it.