Mom with a Plan

Creamy Chicken & Spinach Soup

Julie Gimeno
Creamy chicken & spinach soup

This Creamy Chicken and Spinach Soup is low-carb, dairy free, paleo, and it uses Cauliflower Cream as the sauce!

Creamy chicken & spinach soup
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Creamy Chicken & Spinach Soup

This delicious soup does not skimp on flavor and yet it's low-carb, paleo, and dairy-free. You won't miss the fat or calories and will be very satisfied.

Course #dinner
Keyword #dairyfree, #healthysoup, #lowcarb, #paleo, #spinach, chicken
Prep Time 5 minutes
Cook Time 30 minutes
Servings 8
Author Denise Z. Wright

Ingredients

Chicken & Spinach Soup

  • 8 oz mushrooms sliced
  • 1 tbsp EVOO
  • 1 tsp garlic crushed
  • 2 cups baby spinach chopped
  • 1 ½ cups cooked chicken chopped
  • 1 cube chicken bouillon cube
  • 1 cup chicken broth or water

Cauliflower Cream Sauce

  • 4 cups cauliflower pieces
  • 2 tbsp EVOO
  • ¼ tsp sage
  • ¼ tsp thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic crushed
  • 2 tbsp nutritional yeast (can substitute w/grated Parmesan cheese)
  • 1 cup water retained from boiling cauliflower

Instructions

Gather all the ingredients:

  1. Ingredients: mushrooms, EVOO, garlic, spinach, chicken, bouillion cube, chicken broth, cauliflower, sage, thyme, s&P, nutritional yeast or parmesan cheese.

Chicken

  1. Cook the chicken, chop it up and set aside for later.

Cauliflower Cream Sauce

  1. Add cauliflower pieces to a pan and cover with water and bring to a boil. Cook until fork tender and ready.

  2. Drain cauliflower water but first retain one cup of the water and set aside.

  3. To the cooked cauliflower pieces, add the retained cup of water, olive oil, spices, nutritional yeast or parmesan cheese, and garlic.

  4. Use a hand-held blender and blend ingredients right in the same pot until smooth. Set the sauce aside and begin making the soup.

Chicken and Spinach Soup

  1. Begin by adding EVOO to a soup pot and heat over medium high heat. Add in the sliced mushrooms and sauté until nice and brown.

  2. Add in the garlic and continue sautéing for another minute.

  3. Next, add in your bouillon cube, spinach, and chicken broth and simmer for 5 minutes.

  4. Add in the cooked chicken and cook for another 2 minutes.

  5. Add the cauliflower cream sauce to the soup pot and mix to combine all the ingredients. Continue cooking for another 3 minutes, until cooked through.

  6. If you want the soup to be a thiner consistency then add in more chicken broth or water. Serve hot and ENJOY!!

Recipe Notes

The original recipe can be found HERE.

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