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Boil the Chicken
Add water and chicken broth to a pot and bring it to a boil. Add the chicken breasts to the boiling broth and let them cook through. This will take about 15-20 minutes depending on the thickness of the chicken. Drain the liquid and let the chicken cool before shredding.
Boil and Puree the Cauliflower
Boil a pot or water and cook the cauliflower florets until fork tender. Drain off the water and add the fork tender cauliflower to a food processor. Buzz until smooth and creamy, no lumps. Set aside.
Make the Soup
Heat a soup pot over medium heat, add olive oil, diced onions, kosher salt, and cracked black pepper. Sauté until the onions are translucent, then add the chopped broccoli and grated carrots. Saute until tender.
Once the broccoli and carrots are tender, add the bone broth to deglaze the pan, followed by the milk. Stir well. Next, add the cauliflower puree and the shredded chicken. Let everything simmer in the pot. Finally, add the cheese. Stir until the cheese is fully melted and the soup reaches your preferred thickness. If it gets too thick, add some broth to thin it out. Serve hot and enjoy!