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Nichole's Chicken Cauliflower Soup Recipe

Recipe by: Nichole Phillips McVicker

"A wonderfully light but filling soup. Perfect on a cold night with a loaf of sourdough bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 10 m
  • Ready In1 h 30 m
  • 1Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • 2Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes.
  • 3Heat olive oil in a large soup pot over medium heat. Stir celery, carrots, onion, and garlic into the hot olive oil; season with salt and pepper. Cook and stir until vegetables soften, about 10 minutes.
  • 4Stir chicken broth and milk into vegetable mixture; bring to a boil. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes.
  • 5Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.
Footnotes
  • Cook's Note:
  • A food processor is a great way to cut down on prep time. I use it to chop all the veggies and shred the chicken breast.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 12 servings
  • 201 cals
  • 5 medium red potatoes, cubed
  • 1/4 cup olive oil
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 6 cups chicken broth
  • 2 cups skim milk
  • 1 head cauliflower, cut into small florets
  • 2 cooked chicken breasts, shredded
  • 1 cup grated, reduced fat Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    201
    10%
  • Fat:
    6.7
    10%
  • Carbs:
    25.5
    8%
  • Protein:
    9.5
    19%
  • Cholesterol:
    11
    4%

Based on a 2,000 calorie diet

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