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Healthy Secret Ingredient Chicken Soup

Prep Time 15 mins
Cook Time 30 mins
Course Soup
Servings 6


  • 1 lb chicken breast cooked and shredded
  • 12 oz fresh cauliflower florets
  • 1/4 cup almond milk
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cups low sodium chicken brothe
  • 1 tsp ground thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp celtic sea salt of to taste
  • 1/4 tsp mesh pepper or fresh ground pepper or to taste
  • 2 tbsp avocado oil


  • When you’re ready to make your soup, start by steaming the cauliflower in a pot with boiling water then draining and setting the cauliflower aside along with the 1/4 cup of measured almond milk.
  • Next add the avocado oil, carrots, celery and onion to a large pot or dutch oven and cook over medium heat. Once the veggies have softened (about 6-8 minutes) add the thyme, garlic powder, salt and pepper, cover and bring to a boil and then turn down to a simmer. Simmer for 15 minutes.
  • While the soup is simmering, blend the steamed cauliflower with milk until smooth. I used my VITAMIX BLENDER Add the shredded chicken and cauliflower puree to the pot. Stir to combine and serve.