Velvety Sour Cream Broccoli Cauliflower Chicken Soup

Velvety Sour Cream Broccoli Cauliflower Chicken Soup

Velvety Sour Cream Broccoli Cauliflower Chicken Soup is a light, broth-based dish bursting with fresh vegetable flavor. The tender broccoli and cauliflower are gently simmered to perfection before a tangy sour cream is stirred in, creating a smooth, creamy texture. This comforting soup is ideal for a light lunch or a soothing dinner on chilly evenings. Every spoonful offers a delightful balance of tangy and savory notes that will leave you craving more.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: Broccoli Cauliflower Soup, Cauliflower Broccoli Soup, Creamy Broccoli Cauliflower Soup, Sour Cream Broccoli Cauliflower Soup

Servings: servings

Calories: 135kcal

Author: George - U Keep Cooking

Equipment

Large Dutch Oven

Ingredients

2 Tablespoons Olive Oil or Butter
1 Onion (diced)
4 cloves Garlic (minced)
3 Carrots (chopped)
1 Chicken Breast (large)
8 Cups Chicken Broth
4 Cups Broccoli Florets (fresh)
4 Cups Cauliflower Florets (fresh)
Salt and Black Ground Pepper (to taste)
Vegeta (secret ingredient: add to taste instead of using salt)

Sour Cream Roux (whisk together)

¼ Cup Flour
½ Cup Water
½ Cup Sour Cream

Instructions

Sauté the Aromatics: In a large pot over medium heat, add a drizzle of oil or butter. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Cook the Chicken and Carrots: Add the chopped carrots and the whole chicken breast to the pot. Pour in the chicken broth, stir, and bring to a gentle boil. Reduce the heat to low and let it simmer for about 15–20 minutes until the chicken is fully cooked.
Add the Broccoli and Cauliflower: Remove the cooked chicken from the pot and set it aside to cool slightly. Add the broccoli and cauliflower florets to the simmering broth. Cook for about 20 minutes until the vegetables are tender.
Shred the Chicken: While the vegetables are cooking, shred the cooked chicken using two forks. Return the shredded chicken to the pot and stir to combine.
Prepare the Sour Cream Roux: In a small bowl, whisk together the flour, water, and sour cream until smooth. Slowly pour the roux into the soup, stirring constantly to avoid lumps.
Simmer and Season: Let the soup cook for another 5 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste.
Serve and Enjoy: Ladle the soup into bowls and garnish with extra sour cream, shredded cheese, or fresh herbs if desired. Serve warm with crusty bread or crackers. Enjoy!

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