Dice the celery, slice the carrot, cut the cauliflower into florets, and cut the chicken into cubes. To a small pot over medium heat, add the olive oil, diced celery, carrot, chicken pieces, salt, and black pepper. Sauté until the celery is soft and the chicken is cooked.
Step 2
Add in the cauliflower florets and pour in the chicken broth. Stir and bring the mixture to a boil and reduce to a simmer. Cover and simmer for 20 minutes until the cauliflower florets are tender.
Step 3
Serve the soup in a bowl. Enjoy it with a fresh squeeze of lemon juice.