I can not believe this soup is healthy!!! It is SO creamy, filling, and delicious. I actually came up with this recipe by majorly changing up the recipe linked to the following pin.
This links to a recipe for cheeseburger soup. After looking it over, I made a bunch of substitutions (cauliflower for potatoes, water for chicken broth, chicken for ground beef, olive oil for butter, brown rice flour for white flour, coconut milk for milk, and goat’s milk cheddar for processed cheese). Lots and lots of substitutions to make this soup really healthy, but I swear you would not know this is healthy when you eat it – like I said, DELICIOUS!!!
COCONUT CHICKEN AND CAULIFLOWER SOUP
- 1.5 lbs boneless and skinless chicken breast
- 2 Tbs. olive oil
- 1 large head cauliflower cut into florets
- 1 small red onion, chopped
- 1 cup carrots, chopped
- 2 stalks celery, chopped
- 3 cups water
- 1/2 tsp. garlic granules
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1/4 cup brown rice flour
- 2 cups or 1 can light coconut milk (make sure the can is BPA free)
- 2 cups shredded goat’s milk cheese of your choice
- sea salt and pepper for seasoning
1.) Drizzle the olive oil over the bottom of your slow cooker. Add the chicken, followed by the cauliflower florets, red onion, carrots, and celery. Top with water, garlic granules, basil, parsley, and brown rice flour. Then, pour the coconut milk over top of everything. Stir to mix.
2.) Cook on high for 4 hours (or on low for 6-8 hours). After this time, open the top of the slow cooker and use two forks to shred the chicken (it will shred very easily). Add the cheese and stir to mix completely. Close the top and cook for an additional 30-45 minutes.
3.) Stir again, and then use a ladle to transfer to bowls. Season with sea salt and pepper, as desired.
Now get ready to have your socks blown off! This is now, by far, my favorite soup! Enjoy! 🙂