Creamy Cauliflower Chicken Barley Soup

A simple make-ahead soup with cauliflower, chicken, barley, and vegetables, lightly blended for a creamy texture without being heavy.

Creamy Cauliflower Chicken Barley Soup
Prep time
15 min
Cook time
35 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 70 g Carrot
  • 250 g Cauliflower
  • 50 g Celery
  • 450 g Chicken broth
  • 120 g Chicken thigh
  • 1 g Dried Thyme
  • 5 g Garlic
  • 120 g Milk 2%
  • 7 g Olive oil
  • 45 g Pearl Barley
  • 2 g Salt
  • 60 g Yellow Onion

Instructions

  1. Cut the cauliflower into small florets. Dice the carrot, celery, and onion, mince the garlic, and cut the chicken into bite-size pieces.
  2. Heat the olive oil in a pot over medium heat. Add the onion, carrot, and celery, then cook until slightly softened.
  3. Add the garlic, chicken, thyme, salt, and black pepper. Cook until the chicken is no longer pink on the outside.
  4. Stir in the cauliflower, pearl barley, and chicken broth. Bring to a boil, then reduce the heat to a gentle simmer.
  5. Cover and simmer until the barley is tender and the chicken is fully cooked.
  6. Remove some cauliflower and broth from the pot, blend until smooth, then stir it back into the soup with the milk.
  7. Simmer for a few more minutes until creamy and hot. Cool slightly before transferring to a meal-prep container.