When you need something comforting, quick, and healthy, Easy Chicken Cauliflower Soup has your back. I’m Veronica, and I’ve had my fair share of weeknights where the clock was ticking, the kids were circling like hungry hawks, and I needed to get something nourishing on the table—fast. That’s exactly how this beauty of a soup became a weeknight staple in our home. And the best part? It’s just 30 minutes from start to finish and even picky eaters love it.
Whether you’re juggling work, soccer practice, or just trying to find five minutes for yourself, this soup is a lifesaver. Light enough to feel clean, hearty enough to satisfy, and oh-so-easy to make.
Table of Contents
Why You’ll Love This Easy Chicken Cauliflower Soup
- Fast and fuss-free: From start to ladle in 30 minutes flat.
- Nutritious without being boring: Loaded with veggies, protein, and a touch of creaminess.
- Perfect for the whole family: Even my youngest (who thinks carrots are “suspicious”) goes back for seconds.
- Versatile: Add your favorite veggies, skip the coconut milk, or bulk it up with white beans.
- Freezer-friendly: Make a double batch and you’ve got dinner ready on a rainy day.
What Does Easy Chicken Cauliflower Soup Taste Like?
Think of this as chicken soup’s cooler, veggie-packed cousin. It’s cozy, creamy from the coconut milk (don’t worry—it’s subtle!), and dotted with sweet carrots, savory onion, and tender cauliflower. The lemon juice adds just the right lift to brighten it up, while a sprinkle of fresh herbs takes it from good to “where has this been all my life?!”
If you liked Healthy Chicken Pot Pie Soup or Mediterranean Vegan Cauliflower Soup, you’ll love this too.
Ingredients You’ll Need for Easy Chicken Cauliflower Soup
Here’s everything you’ll want to gather before making this creamy, comforting soup. And yes, you probably have most of these on hand already!
Veggies and Aromatics:
- 1 tablespoon olive oil
- 1 yellow onion – diced
- 2 carrots – peeled and diced
- 3 celery ribs – sliced
- ½ head cauliflower – chopped into florets or bite-size pieces
- 2 cloves garlic – minced
Creamy, Savory Base:
- 14 oz canned lite coconut milk (or sub with chicken broth, oatmilk, or even cream)
- 2 cups chicken broth (or 14 oz can)
Protein:
- 1 cooked chicken breast – shredded or diced (rotisserie chicken works great too)
Seasonings & Flavor:
- ½ teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper
- 1 tablespoon lemon juice (from ½ small lemon)
- ¼ teaspoon dried oregano (or more, if you love it)
- ¼ cup fresh herbs – chopped (parsley, tarragon, or oregano)
Looking for more veggie-packed ideas? Check out my One Pot Creamy Vegetable Soup – it’s another winner!
How to Make Easy Chicken Cauliflower Soup (Step-by-Step)
Whether you’re new to soup-making or just need a reliable dinner that doesn’t require 42 pans and a prayer, this step-by-step guide walks you through exactly how to make Easy Chicken Cauliflower Soup from start to finish. All you need is a single soup pot, 30 minutes, and a handful of wholesome ingredients.
Let’s get cooking—step by step!
Step 1: Start with the Aromatics (5 Minutes)
Heat 1 tablespoon of olive oil in a medium soup pot—about a 3-quart size is perfect.
Once the oil shimmers, toss in your diced yellow onion and diced carrots. This is your flavor foundation. Cook them over medium heat for about 5 minutes, stirring occasionally, until the onions are soft and starting to look a little golden around the edges.
💡 Tip: Starting with aromatics builds depth of flavor without adding complexity. It’s the same technique I use in my Veggie Pot Pie Soup for that classic, cozy taste.
Step 2: Add Cauliflower, Celery, and Garlic (2–3 Minutes)
Now it’s time to load in the veggies:
- ½ head of cauliflower (chopped into florets)
- 3 ribs of celery (sliced)
- 2 cloves of garlic, minced
Stir everything together and sauté for another 2–3 minutes. This quick sauté helps release the natural sugars in the cauliflower and softens the celery just slightly.
👩🍳 Need to prep ahead? You can dice and store your veggies up to 2 days in advance. Check out my meal prep soup tips for stress-free weeknight cooking.
Step 3: Pour in the Liquids and Protein (1 Minute)
Add the following straight into the pot:
- 14 oz can of lite coconut milk (or your preferred alternative)
- 2 cups chicken broth
- 1 cooked chicken breast, shredded or diced
- ½ tsp salt and ½ tsp black pepper
Give it a good stir. The coconut milk adds a creamy texture, but it’s not overpowering. In fact, if coconut’s not your thing, here’s how to swap it—use oat milk or a splash of heavy cream instead.
Step 4: Simmer to Perfection (10–12 Minutes)
Crank up the heat until the soup begins to gently boil, then lower it to a simmer. Let it bubble softly for 10–12 minutes, uncovered, until your carrots and cauliflower are tender but not mushy. You want that sweet spot where a fork slides in easily, but they still hold their shape.
During this time, your kitchen is going to smell amazing. There’s something magical about the mix of garlic, broth, and herbs simmering together.
🍲 Bonus Idea: Want a thicker texture? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the simmer stage, or check out this tip in my Creamy Roasted Veggie Soup for a roux-based thickener.
Step 5: Add Brightness with Herbs and Lemon (Final Touch)
Once the vegetables are just right, remove your pot from the heat.
Now add:
- 1 tablespoon of lemon juice
- ¼ teaspoon dried oregano
- ¼ cup chopped fresh herbs like parsley or tarragon (dried herbs work too if that’s what you have)
This last step adds brightness and brings all the flavors together. The lemon juice gives a subtle tang that wakes everything up, and the herbs add freshness you don’t want to skip.
🌿 Herb tip: If you’re using dried herbs, add them earlier—during the simmer phase—so they can fully infuse the broth.
Step 6: Taste and Serve
Give your soup one final stir. Taste it. Maybe it needs a pinch more salt or another squeeze of lemon. Adjust to your liking.
Then, ladle into bowls and serve it hot—with crackers, crusty sourdough, or just as-is. I like mine with a spoonful of Greek yogurt on top when I’m feeling fancy.
Step-by-Step Wrap-Up
Making Easy Chicken Cauliflower Soup is truly a one-pot wonder. With just a handful of ingredients and this simple step-by-step guide, you’ll have a nourishing, crowd-pleasing meal on the table in no time.
And if you love this, don’t miss my White Bean and Kale Soup for another easy, veggie-packed favorite.
Tips and Tricks for Perfect Easy Chicken Cauliflower Soup
- No coconut milk? Use more broth, oat milk, or even heavy cream if that’s what’s in your fridge.
- Make it chunkier: Add diced potatoes, white beans, or frozen corn.
- Spice it up: A pinch of red pepper flakes adds just the right kick.
- Thicker version: Mix 1 tablespoon cornstarch with water to make a slurry or add a quick roux (flour + olive oil).
- Leftover rotisserie chicken: Shortcut heaven. Just shred and drop it in!
And if your kids “don’t like cauliflower,” don’t mention it. Mine didn’t even notice. 😉
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Let it cool completely, then freeze for up to 3 months. Reheat on the stovetop or microwave.
- Reheat tip: Add a splash of broth if it thickens up too much after freezing.
FAQs
Can I make this soup dairy-free?
Yes! It already is. The coconut milk gives creaminess without the dairy.
Can I make this vegetarian?
Skip the chicken and add white beans or lentils instead.
What can I use instead of cauliflower?
Broccoli works well, or even diced zucchini for a lighter summer spin.
Does this freeze well?
Absolutely. It’s one of my favorite soups to stash away for busy nights.
Final Thoughts
Whether you’re making dinner after a long day or meal-prepping for the week ahead, Easy Chicken Cauliflower Soup is your reliable, delicious, feel-good answer. It’s easy to whip up, hard to mess up, and downright comforting from the very first spoonful.
Give it a try this week and let me know how it turns out—snap a photo, tag me on Instagram, or just send me a note. I always love hearing from my fellow soup lovers.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Easy Chicken Cauliflower Soup for Cozy Weeknights (Ready in 30!)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Ready in just 30 minutes, loaded with veggies and healthy protein, this Cauliflower Chicken Soup is a family favorite that’s super kid-friendly and delicious.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1/2 head cauliflower, chopped into florets or bite-size pieces
- 3 celery ribs, sliced
- 2 cloves garlic, minced
- 14 oz canned lite coconut milk (reduced fat)
- 2 cups chicken broth (or 14-oz can broth)
- 1 cooked chicken breast, shredded or diced
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 tablespoon lemon juice (from 1/2 small lemon)
- 1/4 teaspoon dried oregano, or more to taste
- 1/4 cup fresh herbs, chopped (such as parsley, tarragon, and/or oregano, or use 1–2 teaspoons dried herbs)
Instructions
1. Heat the olive oil in a 3-quart pot. Sauté the diced onion and carrots for 5 minutes.
2. Add the cauliflower florets, sliced celery, and minced garlic. Stir and sauté for 2 more minutes.
3. Add the coconut milk, chicken broth, shredded chicken, salt, and pepper. Stir and bring to a boil.
4. Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked to your liking.
5. Remove from heat. Stir in the lemon juice, dried oregano, and chopped fresh herbs.
6. Taste and adjust salt or pepper if needed. Serve hot.
Notes
Try adding extras like diced potatoes, peas, corn, frozen veggie mix, white beans, or red pepper flakes.
To thicken the broth, mix 1 tablespoon cornstarch with water, or make a roux by adding flour and more oil after sautéing onions and carrots.
To skip coconut milk, substitute with extra chicken broth, heavy cream, or oat milk.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 129
- Sugar: 3g
- Sodium: 746mg
- Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 36mg
Keywords: chicken, cauliflower, healthy soup, quick dinner, kid-friendly, coconut milk
