Description
A rich, creamy chicken and kale soup thickened with cauliflower purée for a high-protein, gluten-free experience.
Ingredients
Scale
- 1.5 lbs chicken breast, cubed
- 1 head cauliflower, steamed and puréed
- 4 cups chopped kale
- 8 cups chicken bone broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and sear chicken cubes until browned on all sides.
- Remove chicken and sauté diced onions and garlic until translucent.
- Deglaze the pot with a splash of bone broth, scraping the bottom to release the brown bits.
- Return chicken to the pot and add the remaining broth and fresh thyme; simmer for 15 minutes.
- Whisk in the puréed cauliflower until the soup reaches a creamy consistency.
- Stir in the chopped kale and cook for another 5 minutes until wilted.
- Season with salt and pepper, then serve hot.