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Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup

I came across a recipe recently that looked absolutely delicious but, unfortunately, it contained quite a few ingredients that didn’t fit a Paleo diet. It looked easy enough to adapt, so that’s exactly what I did! I immediately knew I would like this soup, but honestly I was a bit afraid of what my husband and kids would think. I couldn’t believe it when they scarfed it down and then verbalized how much they enjoyed the meal. Music to a mom’s ears! There’s something about the richness of the coconut cream and boldness of the roasted cauliflower and mushrooms that’s extremely satisfying. Plus, adding the shredded chicken adds a heartiness that keeps you full for hours, and that’s always a good thing when you have growing boys to feed!

Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup

Author/Source:

Christine @ onceamonthmeals.com (Adapted from Closet Cooking)

Ingredients:

Directions:

Preheat oven to 400F. Coat cauliflower florets in coconut oil #1 and sprinkle with salt. Arrange in a single layer on a large baking sheet and roast 20-30 minutes, or until golden brown. Heat coconut oil #2 in a large saucepan over medium heat and add white portion of the leeks, garlic, mushrooms and thyme. Saute about 10 minutes, or until vegetables are tender. Add green portion of the leeks and saute until tender, about 5 minutes. Mix in chicken stock, and roasted cauliflower, and coconut milk. Bring to a boil and stir occasionally. Use an immersion blender or pour into a blender to puree soup 1 cup at a time in a blender.  Stir in cooked shredded chicken, return to a boil and then remove from heat.

Freezing Directions:

Let cool. Divide and place into indicated number of freezer bags and label. Lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekermann

37 Responses to “Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup”

  1. Missy says:

    Hmm…delicious flavor but it didn’t look anything like yours. It was more like the original adapted recipe. What did I do wrong ? :(

  2. […] 13. Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup […]

  3. Erin says:

    Are you missing a step here? Did you bring the soup to a boil and simmer for 30 minutes before blending?

  4. Yvonne says:

    Cooked Chicken, mushrooms and cauliflower …three seemingly random items in my fridge right now. Thanks for a great idea for dinner tomorrow!

    • Katie says:

      Yvonne, it’s like a sign then, right? Let us know how you like it. :)

      • Yvonne says:

        Whoops! I meant to say the soup came out great! I didn’t have leeks so I used 2 large onions instead. The flavor was lacking without the leeks, so I added some onion powder, a bit more salt and some fresh ground black pepper. My 6 year old will not eat mushrooms, so we’ll see if I can sneak them by her! It is such a hearty fall soup. Thanks!

  5. sherri says:

    I just made this and used my Vitamix to blend and it ended up more like cream of chicken soup. Tastes good, had to add a bit more spice, but wondering what blender you used? The Vitamix is too powerful for some things.

  6. Shane says:

    I just made this, it was amazing!
    The last day or two I’ve been craving a good soup and I stumbled upon this and it just hit the spot perfectly.
    Ingredients wise I followed everything exactly as you have it here but I don’t have an immersion blender so I just used a normal blender and did it 1 cup at a time like you suggested.
    It was beautiful!
    Thank you so much for sharing.

  7. tara says:

    This is easily one of the best tasting soups I have ever made! My girlfriend came over and ate it with me- she doesn’t like cauliflower, but had no idea it was even in there. She thought I had made it with rice

  8. […] Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup (from Once a Month Meals) […]

  9. Andi says:

    Wow! This soup tasted great. I did change the recipe a bit to suit my palate. I used olive oil and rice milk; added a few more mushrooms. Thanks for adapting the recipe for a dairy/GF diet. :)

  10. […] Paleo Creamy Chicken Mushroom & Roasted Cauliflower Soup | OAMC from Once A Month Meals. […]

  11. Andrea says:

    I am not a fan of coconut milk, I really dislike the taste of coconuts. I have made turban squash soup in the past and left out the coconut milk, add extra broth instead. My question is, can you taste the coconut milk in this soup?

    • Lisa says:

      Andrea – The leeks, mushrooms and garlic in the recipe are going to lend a stronger flavor, and I suspect you wouldn’t be able to taste much of the coconut milk. However, you could probably sub chicken broth for the coconut milk, it would just be not as creamy. If you do experiment with other options, let us know how it turns out!

  12. Kate says:

    Delicious, only change I made was to add a bit of EVOO to my cauliflower roasting pan. I will make this again.

  13. Shaina says:

    Hi there! I’m hosting a soups and comfort foods dinner party in a few weeks and am looking to make this soup. How do you prepare the chicken? Thanks!

    • Lisa says:

      Shaina – I usually cook a batch of chicken in the crockpot, then use my Kitchen Aid stand mixer to shred it. Your comfort foods dinner party sounds like so much fun!

      • Shaina says:

        Hi Lisa, Thanks for your quick reply. I’m new to using a crockpot. Do you just throw in a few chicken breasts and let it go or do you add seasonings/other chicken parts? Thanks again!

        • Lisa says:

          Shaina – I usually just put about 6-8 chicken breasts in a crockpot and fill with water. Cook about 6-8 hours. If I know I am going to be using for certain recipes – I might add a seasoning, but usually just a dash of salt and pepper.

  14. Amanda says:

    I just made this for my hubs and I, as we’re working our way towards a paleo-centric diet. This recipe is absolutely one of the best I’ve found yet! I’ve been looking for healthy recipes I can make in bulk and freeze for quick meals on the go and this is it. I didn’t have leeks so I used a whole yellow onion, and for your readers, 3 cups of cauliflower is equal to just over 1/2 a larger head. Thanks again!

    • Lisa says:

      Amanda – So glad you and your husband enjoyed this soup. It is a delicious flavor combination and will be great to stock your freezer with!

  15. Pamela says:

    Anyone know how much this makes? 4 servings of… what size? I don’t see it listed. Thanks!

  16. jeff says:

    Love this soup. I did make some changes like using butter and cream instead of the coconut oil and milk as I love the taste, plus used cauliflower rice. Sometimes I add some siracha sauce to spice it up a bit.

    • Lisa says:

      Jeff – Thanks so much for sharing your adaptations. The sriracha would be a great addition to spice it up! Yum!

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