Name: Ultimate Chicken & Cauliflower Soup
Ingredients: 4 pounds bone-in (skin-on chicken thighs, trimmed of extra skin); 1 tablespoon avocado oil; 1 onion (chopped); 1 tablespoon garlic (chopped); 64 ounces chicken bone broth; 2 cups cauliflower (chopped); 1 cup bell peppers (chopped); 1/2 cup carrot (peeled and sliced thin); 1/2 cup celery rib (halved lengthwise and sliced thin); 1/4 cup Swiss chard (thinly sliced for garnish); 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp Italian seasoning; 1 tbsp chipotle powder; Salt and pepper

Soup during the winter months is a must but I hate when they are full of carbs and calories. That’s when I turn to my chicken & cauliflower soup that’s full of nutrients and warms the soul. This soup is tasty and souper easy to cook on my Bull Side Burner.

The Bull Side Burner is perfect for heating up or sautéing your favorite sauce or side dish.

When I make a soup I always use chicken thigh with the skin and bone. I find that it really helps develop some amazing flavors. Chicken thigh with the skin and bone is also rich in collagen which not only has health benefits but gives us a great fat & flavor balance. After we extract all the flavor we remove the skin, bones, and shred the chicken.

I like using a mix of low carb & tougher vegetables when I’m making soup. The addition of different textured vegetables really complements the silkiness of the soup.

Ultimate Chicken & Cauliflower Soup

Author: Chef Anthony Serrano

Ingredients

4 pounds bone-in skin-on chicken thighs, trimmed of extra skin
1 tablespoon avocado oil
1 onion chopped
1 tablespoon garlic chopped
64 ounces chicken bone broth
2 cups cauliflower chopped
1 cup bell peppers chopped
1/2 cup carrot peeled and sliced thin
1/2 cup celery rib halved lengthwise and sliced thin
1/4 cup Swiss chard thinly sliced for garnish
1 tsp garlic powder
1 tsp onion powder
1 tbsp Italian seasoning
1 tbsp chipotle powder
Salt and pepper

Instructions

Pat chicken thighs dry with paper towels and season with salt and pepper. Heat oil in a large heavy-duty pot over medium-high heat on Bull Side Burner until oil is shimmering. Cook chicken thighs skin side down until deep golden brown, about 4-5 minutes, in batches, so that the chicken isn’t touching. Turn thighs and lightly brown second side, about 2-3 minutes.
Add chicken broth to the pot and cook until the chicken is thoroughly cooked. Remove browned chicken and set aside in a large bowl.
Add spices & vegetables to the pot. Gently simmer for 30 minutes.
While the soup is simmering remove the skin from the chicken thigh if desired and remove meat from bones. Shred or chop meat into smaller pieces and add the chicken back to the soup.
Simmer another 15 minutes until the soup has concentrated a bit more. Season with salt to your taste. Garnish with Swiss chard or herbs.
Serve hot and enjoy!