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Serving: This soup makes for a filling meal on its own, but it pairs well with a side salad or some garlic bread for a complete dinner.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to a month. Reheat on the stovetop, adding extra broth or milk if needed to restore its creamy texture.
Variants:
Spicy Cauliflower Chicken Soup: Add a pinch of cayenne pepper or red chili flakes for a spicy kick.
Cheese Lover’s Version: Stir in some shredded cheddar or parmesan for an extra creamy, cheesy soup.
Herb Infusion: Experiment with different herbs like rosemary or sage for a fragrant twist.
FAQ:
Q: Can I use frozen cauliflower for this recipe?
A: Yes, frozen cauliflower works just as well as fresh and can save you time. Just be sure to thaw and drain it if necessary.
Q: Can I make this soup dairy-free?
A: Absolutely! Use almond milk or coconut milk in place of dairy and skip any cheese toppings to keep it completely dairy-free.
Q: Can I use rotisserie chicken instead of cooking fresh chicken?
A: Yes! Rotisserie chicken can be a convenient option. Just shred it and add it to the soup once the cauliflower is tender.
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