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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.
Cook Time
40
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, Dinner, Lunch
Cuisine:
Greek
Servings:
8
serves
Calories:
490
kcal
Author:
Matt Dobson
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-label]
Nutrition
Serving:
225
g
|
Calories:
490
kcal
|
Carbohydrates:
8
g
|
Protein:
16
g
|
Fat:
45
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Cholesterol:
167
mg
|
Sodium:
585
mg
|
Potassium:
453
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1500
IU
|
Vitamin C:
61.9
mg
|
Calcium:
140
mg
|
Iron:
1.3
mg