Keto Chicken & Cauliflower Soup Recipe

Looking for a way to add a little life to your creamy cauliflower soup? This chicken and cauliflower soup with feta will hit the spot.

Cooler weather calls for warm, comforting dishes with plenty of cream and butter for energy, but you can eat this chicken and cauliflower soup all year round.

With only 5g net carbs this recipe is perfect for keto and other low carb diets.

This chicken and cauliflower soup recipe makes eight servings but don’t be afraid to make more.

Chicken & Cauliflower Soup

A delicious and hearty low-carb and keto friendly chicken and cauliflower soup recipe that makes the perfect appetizer, meal or snack.

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4.96 from 46 votes

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Course: Appetizer, Dinner, Lunch

Cuisine: Greek

Cook Time: 40 minutes mins

Total Time: 40 minutes mins

Servings: 8 serves

Calories: 490kcal

Author: Matt Dobson

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Unit Conversion

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Ingredients

• ▢ 12 ounces chicken thighs
• ▢ 1 tablespoon olive oil
• ▢ 1 Lemon zest and juice
• ▢ 1/2 teaspoon Salt
• ▢ 2 ounces Butter
• ▢ 1 tablespoon oregano dried
• ▢ 1 small Onion diced
• ▢ 2 cloves garlic crushed
• ▢ 1.6 pounds Cauliflower cut into florets
• ▢ 21 ounces Heavy Cream
• ▢ 1 cup chicken stock
• ▢ 1/2 teaspoon Pepper
• ▢ 5 ounces Feta Cheese crumbled
• ▢ Salt to taste
• ▢ 2 tablespoons mint finely chopped, to serve

US Customary – Metric

Instructions

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

Notes

Nutrition

Serving: 225g | Calories: 490kcal | Carbohydrates: 8g | Protein: 16g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 167mg | Sodium: 585mg | Potassium: 453mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1500IU | Vitamin C: 61.9mg | Calcium: 140mg | Iron: 1.3mg

Made this recipe?Tag me at @myketokitchen

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

• Spicy Taco Soup
• Creamy Mushroom Soup
• Roasted Broccoli and Cheddar Soup
• Simple Broccoli and Leek Soup

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

This recipe makes eight servings.

Chicken & Cauliflower Soup Ingredients

• 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

How To Make 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 no lumps remain.
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.

To make a larger batch of this chicken cauliflower soup, adjust the serving amounts in our easy-to-use recipe card above. 

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