Creamy Cauliflower Chicken Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Chowder

A comforting bowl of creamy chowder featuring tender chicken breast, hearty cauliflower, and a medley of garden vegetables simmered in a light, almond milk-based broth. This dish is perfect for any meal, offering satisfying warmth and a balanced mix of flavors and textures.

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NUTRITION

369kcal
Protein
51.4g
Fat
8.6g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 cup Cauliflower (107g)

1 small Carrot (50g)

1 stalk Celery (40g)

1/4 Yellow Onion (40g)

1 clove Garlic

1/2 cup Unsweetened Almond Milk

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

Salt, Pepper, Thyme, Bay Leaf, and Parsley to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, and garlic; sauté until softened, about 3-4 minutes.

  • 2

    Dice the chicken breast into small cubes. Add the chicken to the pot and sauté until lightly browned on all sides.

  • 3

    Add the cauliflower florets and pour in the chicken broth. Bring the mixture to a simmer and add thyme and a bay leaf. Allow to cook for 8-10 minutes until vegetables are tender.

  • 4

    Stir in the unsweetened almond milk and season with salt and pepper. Let the chowder warm through for an additional 2-3 minutes.

  • 5

    Remove the bay leaf, adjust seasonings as needed, and garnish with chopped parsley before serving.

Creamy Cauliflower Chicken Chowder

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Chowder

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Chowder

A comforting bowl of creamy chowder featuring tender chicken breast, hearty cauliflower, and a medley of garden vegetables simmered in a light, almond milk-based broth. This dish is perfect for any meal, offering satisfying warmth and a balanced mix of flavors and textures.

NUTRITION

369kcal
Protein
51.4g
Fat
8.6g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 cup Cauliflower (107g)

1 small Carrot (50g)

1 stalk Celery (40g)

1/4 Yellow Onion (40g)

1 clove Garlic

1/2 cup Unsweetened Almond Milk

1 cup Low Sodium Chicken Broth

1 tsp Olive Oil

Salt, Pepper, Thyme, Bay Leaf, and Parsley to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, and garlic; sauté until softened, about 3-4 minutes.

  • 2

    Dice the chicken breast into small cubes. Add the chicken to the pot and sauté until lightly browned on all sides.

  • 3

    Add the cauliflower florets and pour in the chicken broth. Bring the mixture to a simmer and add thyme and a bay leaf. Allow to cook for 8-10 minutes until vegetables are tender.

  • 4

    Stir in the unsweetened almond milk and season with salt and pepper. Let the chowder warm through for an additional 2-3 minutes.

  • 5

    Remove the bay leaf, adjust seasonings as needed, and garnish with chopped parsley before serving.