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Cauliflower Chicken Soup

W.A. Bean's Smoked Chicken is an ingredient to use twice. You can shred the breast meat to make a chicken salad or another meal. Save the carcass and remaining of dark and white meat to make a deep, rich and flavorful chicken stock.



  • Put smoked chicken carcass, 2 halves carrot, 2 halves onion, 2 halves celery in a large pot and cover with water.
  • Bring to simmer on medium low heat and boil 2-4 hours. Do not bring to a rolling boil, let it simmer slowly.
  • Remove from stove top and remove and discard carrot, onion and celery
  • Let the chicken cool down enough for you to handle and shred any meat back into the stock. Discard the carcass. Set aside in a bowl if using the same pot for the soup.
  • Saute chopped carrot, onion and celery in until translucent with a little bit of olive oil. Add cauliflower and cover with the reserved chicken stock. Cook 15 - 20 minutes on a medium heat until cauliflower is cooked through.
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