You know how sometimes, you’re in the mood for soup so thick, you almost need a knife to cut through it?
Well, this would be just the soup you need when that craving arises!
I kid you not, this soup is so thick and creamy, so tasty and crazy loaded with all sorts of yummy chunks of chicken and vegetables, you could almost turn it into a healthy chicken pot pie simply by covering it with a piece of dough and throwing it in the oven.
That baby would be the second born in the “cauliflower” series. I told you after I made my Cream of Mushrooms and Wild Rice Soup (thanks again for that, Leanne!) that I would be coming up with all sorts of creamy cauliflower soups.
I wasn’t lying… and this holds even more true now that I have made a second experience.
This has to be the best darn cream of chicken I’ve ever eaten in my entire life.
So smooth and creamy and velvety, incredibly filling and oh! so satisfying, yet, it contains virtually no fat and is very low in carbs too!
The dream, I tell you!
There’s absolutely nothing but good things in this one. It even comes with a bit of a cheesy flavor, thanks to the addition of nutritional yeast.
I’m telling you, after you try this soup, you will never want to crack open another can ever again in your whole entire life.
Oh, and if you can’t fine edamame, or don’t like them, feel free to use green peas instead.
You’re not gonna hurt the soup’s feelings, I swear.
Hey, I’ll let you in on a little secret…
I’ve got 3 huge heads of cauliflower sitting in my fridge right now… Yes, THREE!
And a whole bunch of shrimp in the freezer!
I’m thinking the third born will be some sort of a seafood chowder.
What say you? Yum?
Thick enough for you?
So what will it be, spoon or knife?