Easy Cauliflower Chicken Soup
Cozy Up with Coconut Chicken Soup: A Flavorful Escape
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Coconut Chicken Soup that’s not only delicious but also surprisingly easy to make. This isn’t your typical creamy chicken soup; the coconut milk adds a subtle sweetness and richness that elevates the flavor profile, making it a delightful change of pace.
This soup is perfect for a weeknight dinner, a cozy weekend lunch, or even a comforting meal when you’re feeling under the weather. It’s packed with vegetables and lean protein, making it a healthy and satisfying option for the whole family. The combination of savory chicken, tender vegetables, and fragrant coconut milk is simply irresistible!
What makes this Coconut Chicken Soup special?
- Flavorful Base: The combination of sautéed onions, carrots, celery, and garlic creates a robust foundation for the soup.
- Coconut Creaminess: Lite coconut milk adds a luxurious texture and subtle sweetness without being overly heavy.
- Easy to Customize: Feel free to add your favorite vegetables or herbs to personalize the soup to your liking.
- Quick & Simple: Ready in just 15 minutes, this soup is perfect for busy weeknights.
Tips for the Best Coconut Chicken Soup:
- Use good quality coconut milk: While lite coconut milk works well, using full-fat coconut milk will result in an even richer and creamier soup.
- Don’t overcook the vegetables: You want the vegetables to be tender-crisp, not mushy.
- Fresh herbs make a difference: Adding fresh parsley, tarragon, or oregano at the end brightens up the flavor of the soup.
- Adjust seasoning to taste: Feel free to add more salt, pepper, or oregano to suit your preferences.
Frequently Asked Questions:
- Can I use frozen vegetables? Yes, you can use frozen vegetables, but they may release more water into the soup. You may need to simmer for a longer time to reduce the liquid.
- Can I add other proteins? Absolutely! Shrimp, tofu, or chickpeas would all be delicious additions to this soup.
- Is this soup spicy? No, this recipe is not spicy. However, you can add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
- Can I make this soup ahead of time? Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will actually meld together even more over time.
- Can I freeze this soup? Yes, this soup freezes well. Store it in an airtight container for up to 2 months.
We hope you enjoy this delicious and comforting Coconut Chicken Soup! It’s a recipe you’ll turn to again and again.
Coconut Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup cauliflower florets
- 3 ribs sliced celery
- 2 cloves minced garlic
- 14 oz canned lite coconut milk reduced fat
- 2 cups chicken broth
- 1 cooked chicken breast shredded or diced
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon 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 parsley, tarragon, and/or oregano
Instructions
- Heat the olive oil in a ~3 quart pot, and sauté the diced onion and diced carrots for 5 minutes.
- Add the cauliflower florets, sliced celery and minced garlic. Stir, and sauté for 2 minutes.
- Add the coconut milk, chicken broth, chicken, salt, and pepper. Stir, and allow to come to a boil.
- Reduce heat and simmer for 10 minutes, or until the carrots and cauliflower are cooked to your liking.
- Remove from heat. Stir in the lemon juice, dried oregano, and fresh parsley. Season with additional salt, if needed. Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
