Cauliflower Swiss Chard and Chicken Soup
Warm, hearty, and packed with wholesome ingredients, this Cauliflower Swiss Chard and Chicken Soup is the perfect comfort food for a nutritious meal. This one-pot recipe combines tender shredded chicken, vibrant Swiss chard, and bite-sized cauliflower florets in a flavorful chicken broth infused with garlic, thyme, and a hint of citrus. Sautéed onion, carrot, and celery create a rich, aromatic base, while simple seasonings allow the fresh, earthy flavors of the vegetables to shine. Ready in just 45 minutes, this gluten-free, low-carb soup is ideal for lunch or dinner and can be garnished with fresh parsley or a squeeze of lemon for added brightness. It's a cozy, healthy option for anyone seeking a satisfying, nutrient-packed dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 diced celery stalks
- 1 medium, cut into small florets cauliflower head
- 1 bunch, stems removed and leaves chopped Swiss chard
- 2 medium boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped (optional garnish) fresh parsley
- 1 cut into wedges (for serving, optional) lemon
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5–7 minutes until the vegetables are softened and aromatic.
Add the cauliflower florets to the pot and stir to combine the vegetables.
Place the chicken breasts on top of the vegetables and pour in the chicken broth.
Add the dried thyme, bay leaf, salt, and black pepper. Bring the soup to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the chopped Swiss chard and let it wilt in the hot soup for 2–3 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve with lemon wedges on the side for an optional citrusy kick.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7973 mg | 347% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 37.2 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6399 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
