Cheesy Chicken and Cauliflower Soup: A Comforting and Hearty Meal

In a large pot or Dutch oven, heat olive oil over medium heat. Add the cubed chicken and season with salt, pepper, and garlic powder. Cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
Sauté the Vegetables:

In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook the Cauliflower:

Add the chopped cauliflower florets to the pot and stir to combine with the onions and garlic. Cook for about 2-3 minutes.
Add the Broth and Simmer:

Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook the cauliflower until it’s tender, about 10-15 minutes.
Make the Soup Creamy:

Once the cauliflower is tender, use an immersion blender to puree the soup until smooth (or you can transfer the soup in batches to a regular blender and blend until smooth). If you prefer a chunkier soup, blend only half of it and leave some texture.
Add the Cream and Cheese:

Stir in the heavy cream or half-and-half and bring the soup back to a simmer. Slowly add the shredded cheddar cheese, stirring until melted and smooth. Add the cooked chicken back into the pot, and stir to combine.
Season and Serve:

Add dried thyme, salt, and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together. Garnish with fresh parsley and serve warm.
Serving and Storage Tips: