Ingredients
Equipment
Method
- Gather all your ingredients and set a large pot or Dutch oven over medium heat. Add a tablespoon of olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.

- Push the aromatics to the side of the pot, then add diced chicken. Cook until the chicken is lightly browned and no longer pink in the center, about 5 minutes.

- Pour in the chicken broth and bring it to a gentle simmer. Add the cauliflower florets, season with salt, pepper, and thyme, and stir to combine.

- Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, until the cauliflower is tender and the chicken is cooked through. The broth will become flavorful and slightly thickened.

- Taste the soup and adjust seasoning with additional salt and pepper if needed. Stir in chopped fresh herbs like parsley or dill for bright flavor.

- Serve the soup hot, garnished with lemon zest and a sprinkle of Parmesan cheese if desired. Enjoy a warm, comforting bowl that’s both satisfying and light.

Notes
For an extra layer of flavor, add a dash of smoked paprika or a squeeze of fresh lemon juice before serving. To make it more filling, you can also stir in a bit of shredded cheese or chopped cooked bacon.
