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    Home > Recipes > Paleo

    "Cheesy" Cauliflower Chicken Soup (Paleo AIP, Whole 30, Vegan Option)

    Published: Oct 8, 2019. Modified: Apr 9, 2022 by Arika | FoodCourage·This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission at no additional cost to you. · 2 Comments

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    Jump to Recipe Print Recipe

    This very creamy, comforting, "cheesy" soup is filled with gut-healing nutrient-rich ingredients like bone broth, cauliflower, carrots, and coconut milk. Being someone who loves cheese and is doing an autoimmune Paleo diet, it's nice to have completely dairy-free "cheese-like" meals to fall back on when needed.

    If you're looking for more recipe ideas, I've got a huge AIP Chicken Recipes post with tons of recipes.

    **Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

    A Versatile Soup Base

    This is an incredibly versatile soup base- I've added green chiles to it (when not doing AIP) and it was fabulous. You can also add other veggies to it (not blending them in), like mushrooms or broccoli.

    Works Great as a Cheese Sauce

    It also works well as a cheese sauce; just omit the chicken. It would be awesome with some salsa or canned tomatoes with chiles added in (again, if not doing AIP). 

    Tapioca Starch and Soup Thickness

    When the soup finishes cooking, the recipe calls for 3 tbsp tapioca starch and 1/4 cup water to be slurried together and added for thickening. This makes for quite a thick soup or sauce. If you don't want a thick soup or don't want the carbs that come with tapioca starch, either don't add it, or add 1 tbsp tapioca starch at a time (slurried with ~ 1 tbsp of water) until you reach a thickness you like.  

    Type of Cauliflower To Use

    For sake of ease, I just used cauliflower rice from a frozen steamable bag, but you can of course use fresh roasted cauliflower instead.

    If you decide to use roasted cauliflower, cut the head of cauliflower into florets, spread it out on a baking sheet (I like to place parchment paper underneath it). Next drizzle with olive oil, sprinkle with salt, and bake at 450 degrees Fahrenheit for about 20 minutes or until cauliflower is somewhat browned. 

    About Coconut Milk and Guar Gum

    If you're doing Paleo/AIP or Whole 30, you may have noticed that it's not easy to find coconut milk that is not made with guar gum. I personally haven't found any at our local stores. I generally shop and Kroger or Wal-Mart and don't live near any Trader Joe's, Sprouts, or Whole Foods Stores. Thai Kitchen's "Two Simple Ingredients" coconut milk is by far the best I've tried. I get from Amazon and have it on a subscription.  It's so good. 

    coconut milk

    Can I use Frozen Chicken?

    Yes! Just add 3-5 minutes to your cooking time. 

    Do I need to Cook or Peel the Carrot?

    Nope! Just cut off the end and chop the carrot into a few pieces, then add to the blender with the other ingredients.

    How Should I serve this soup?

    This is great by itself but here are some topping ideas:

    • Avocados
    • Sliced olives
    • Toasted sweet potato strips or chips
    • A drizzle of coconut cream
    • Fresh Chives, Basil, Parsley
    • Plantain chips
    • Banana peppers (If not doing AIP)
    • Plain Coconut yogurt
    • Paleo Crackers crumbled on top
    • Serve with Paleo tortillas for dipping or shredded on top if desired.

    "Cheesy" Cauliflower Chicken Soup (Paleo AIP, Whole 30, Gluten Free, Vegan Adaptation Available)

    Arika | FoodCourage
    This soup is very creamy and comforting with the added benefit of cauliflower and carrots hidden within.
    5 from 2 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course Main Course
    Cuisine American
    Servings 4

    Equipment

    • Instant Pot/Pressure Cooker
    • Blender

    Ingredients
      

    • 1 pound boneless skinless chicken breasts (about 2 chicken breasts)
    • 1 cup steamed cauliflower (may use fresh or frozen)
    • 6 garlic cloves
    • 1 cup full fat coconut milk
    • 1 cup chicken bone broth
    • 2-3 tbsp lemon juice (about 1 lemon)
    • 1/4 cup nutritional yeast
    • 1 carrot (chopped, raw)
    • 1/2 tsp onion powder
    • 1 tbsp coconut aminos
    • 1 tsp salt

    To be added after cooking is complete

    • 3 tbsp tapioca starch
    • 1/4 cup water

    Instructions
     

    • Add whole chicken breasts to Instant Pot.
    • Add other soup ingredients to blender (except for tapioca starch and water) and blend well. Add to instant pot.
    • Close lid, turn steam valve to "sealing." Turn IP on high pressure and set to 10 minutes.
    • Once cooking is complete, allow steam to naturally release by opening the steam valve. Once steam release is complete, carefully open lid.
    • Make a slurry with 3 tbsp tapioca starch and 1/4 cup water and add to soup. Stir.
    • While soup thickens, shred the chicken with 2 forks. You can do this in the pot or take the chicken out and shred it on a plate, then add back to IP.
    • Garnish with fresh avocados and serve.

    Notes

    Vegan Adaptation: Omit chicken and add any other desired igredients
    For frozen chicken, add 3-5 minutes to cook time.
    Store in the refrigerator for 3-4 days in a tightly sealed container.
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
    « Roasted Sweet Potato Kale Salad with Beets (Paleo, AIP, Vegan, Gluten-Free)
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    Reader Interactions

    Comments

    1. Lucy says

      February 27, 2023 at 11:22 am

      5 stars
      I just discovered this recipe. It was delicious! I miss cheesy soups since going AIP and this hits the spot. Will be making this recipe often.

      Reply
      • Arika | FoodCourage says

        February 27, 2023 at 8:45 pm

        Hey Lucy, That's awesome!! I'm so glad you liked it.

        Reply

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    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

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