Go Back
+ servings

Cream of Chicken Soup

Course Dinner, Lunch, Main Dish
Cuisine Paleo
Prep Time 30 minutes
Total Time 30 minutes
Servings 4


  • 2 tbsp olive oil
  • 1 tsp Thyme
  • 2 stalks Celery (diced)
  • 1 pinch Paprika
  • 2 cups Cauliflower florets
  • 3 cups Chicken broth
  • 2 cups Water
  • 1 cup Chicken breast (cooked and shredded)
  • 2 Garlic cloves (minced)
  • 1 Onion (diced)
  • Sea salt and fresh ground pepper (to taste)


  1. Heat the oil in a Dutch oven or large saucepan. Add the onion, celery, and garlic and cook for 5 minutes.
  2. Add the thyme, paprika, and cauliflower. Stir, cook for 5 minutes and add the broth and water.
  3. Bring to a boil, reduce heat to a simmer and simmer for 10 minutes, or until cauliflower is tender.
  4. Add the chicken to the pot. Using either an immersion blender or regular blender, puree the soup to desired consistency, leaving pieces of chicken if desired. Serve hot.