Prepare all ingredients to ensure smooth cooking. Dice the chicken breast and season with a pinch of salt, pepper, and garlic powder. Set it aside while you prepare the rest of the ingredients. This step can be done a day in advance.

Chop the onion finely and set it aside. Don’t mix it with the other vegetables, as it goes into the pot first.

Slice the carrots into thin rounds, dice the potatoes into small cubes, and cut the cauliflower into bite-sized pieces.

In a deep pot, heat the olive oil over medium heat. Add the chopped onion and cook until it caramelizes, about 4 minutes.

Add the seasoned chicken to the onions and stir for about 1 minute.

Add the remaining vegetables and seasonings to the pot, then pour in the hot water. I used about 10 ½ cups of water, but you can adjust the consistency to your liking. Keep in mind that the vegetables will reduce slightly in volume as they cook.

Once the soup comes to a boil, lower the heat and simmer for 30 minutes without stirring.

Meanwhile, in a small bowl, whisk together the flour and heavy cream until smooth with no lumps. This may take a few minutes.

After the soup has simmered for 30 minutes, whisk in the flour and cream mixture. Stir well and let the soup cook for an additional 10 minutes to thicken.

Taste the soup and adjust the seasoning if needed. Serve hot. Enjoy!