Low Carb Greek Chicken & Cauliflower SoupLooking for a way to add a little life to your Creamy Cauliflower Soup? Our Low Carb Greek Chicken & Cauliflower Soup is just the ticket!

Cooler weather calls for warm, comforting dishes with plenty of cream and butter – perfect for our Ketogenic Diets!

We love winter warming soups! Why not try one of our other soup recipes:

Leftover soup can be stored in the fridge for up to 1 week, or in the freezer for 3 months.

This recipe makes 8 serves.

Low Carb Greek Chicken & Cauliflower Soup

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Ingredients for Making Your Low Carb Greek Chicken & Cauliflower Soup:

  • 12 ounces of Chicken Thighs
  • 1 tablespoon of Olive Oil
  • 1 Lemon, Zest and Juice
  • ½ teaspoon of Salt
  • 2 ounces of Butter
  • 1 tablespoon of Oregano, dried
  • 1 small Onion, diced
  • 2 cloves of Garlic, crushed
  • 1.6 pounds (1 large head) of Cauliflower, cut into florets
  • 21 ounces of Heavy Cream
  • 1 cup of Chicken Stock
  • ½ teaspoon of Pepper
  • 5 ounces of Feta Cheese
  • Salt, to taste
  • 2 tablespoons of Mint, finely chopped, to serve

Instructions for Making Your Low Carb Greek Chicken & Cauliflower Soup:

  1. Preheat your oven to 200C/390F.
  2. Place the chicken thighs into a roasting tray and sprinkle over the oil, zest from the lemon and salt.
  3. Roast for 15-20 minutes until browned and cooked through.
  4. Dice or shred into small pieces and set aside.
  5. Place a large saucepan over high heat.
  6. Add the butter, oregano, onion and garlic and saute until the onion is translucent.
  7. Add the cauliflower and stir well. Saute for 2 minutes.
  8. Add the heavy cream, and chicken stock and reduce the heat to a simmer.
  9. Simmer for 15-20 minutes until the cauliflower is tender.
  10. Carefully blend the cauliflower with your stick blender until there are no lumps remaining.
  11. Add the diced chicken, pepper and juice from the lemon and stir well with a spoon.
  12. Crumble the feta cheese into the soup and stir well.
  13. Taste the soup and add salt if desired.
  14. Ladle into bowls and sprinkle over the mint to serve.

Low Carb Greek Chicken & Cauliflower Soup

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Low Carb Greek Chicken & Cauliflower Soup
Low Carb Greek Chicken & Cauliflower Soup
Low Carb Greek Chicken & Cauliflower Soup
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Looking for a way to add a little life to your Creamy Cauliflower Soup? Our Low Carb Greek Chicken & Cauliflower Soup is just the ticket!
Servings Prep Time Cook Time Passive Time
8serves 15minutes 40minutes 0minutes
Servings Prep Time
8serves 15minutes
Cook Time Passive Time
40minutes 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat your oven to 200C/390F.
  2. Place the chicken thighs into a roasting tray and sprinkle over the oil, zest from the lemon and salt.
  3. Roast for 15-20 minutes until browned and cooked through.
  4. Dice or shred into small pieces and set aside.
  5. Place a large saucepan over high heat.
  6. Add the butter, oregano, onion and garlic and saute until the onion is translucent.
  7. Add the cauliflower and stir well. Saute for 2 minutes.
  8. Add the heavy cream, and chicken stock and reduce the heat to a simmer.
  9. Simmer for 15-20 minutes until the cauliflower is tender.
  10. Carefully blend the cauliflower with your stick blender until there are no lumps remaining.
  11. Add the diced chicken, pepper and juice from the lemon and stir well with a spoon.
  12. Crumble the feta cheese into the soup and stir well.
  13. Taste the soup and add salt if desired.
  14. Ladle into bowls and sprinkle over the mint to serve.
  1. Preheat your oven to 200C/390F.
  2. Place the chicken thighs into a roasting tray and sprinkle over the oil, zest from the lemon and salt.
  3. Roast for 15-20 minutes until browned and cooked through.
  4. Dice or shred into small pieces and set aside.
  5. Place a large saucepan over high heat.
  6. Add the butter, oregano, onion and garlic and saute until the onion is translucent.
  7. Add the cauliflower and stir well. Saute for 2 minutes.
  8. Add the heavy cream, and chicken stock and reduce the heat to a simmer.
  9. Simmer for 15-20 minutes until the cauliflower is tender.
  10. Carefully blend the cauliflower with your stick blender until there are no lumps remaining.
  11. Add the diced chicken, pepper and juice from the lemon and stir well with a spoon.
  12. Crumble the feta cheese into the soup and stir well.
  13. Taste the soup and add salt if desired.
  14. Ladle into bowls and sprinkle over the mint to serve.
Recipe Notes

Nutrition Facts
Low Carb Greek Chicken & Cauliflower Soup
Amount Per Serving
Calories 490 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 25g 125%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 167mg 56%
Sodium 585mg 24%
Potassium 453mg 13%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 16g 32%
Vitamin A 30%
Vitamin C 75%
Calcium 14%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.