Nichole's Chicken Cauliflower Soup

Nichole's Chicken Cauliflower Soup

7
Nichole Phillips McVicker 0

"A wonderfully light but filling soup. Perfect on a cold night with a loaf of sourdough bread."

Ingredients

1 h 30 m {{adjustedServings}} servings 201 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  2. Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes.
  3. Heat 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.
  4. Stir 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.
  5. Stir 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.
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Reviews

7
  1. 13 Ratings

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To make a better outcome of roasted potatoes, I took some of the olive oil that was set to saute the vegetables in and I drizzled it over the cubed potatoes and seasoned them with salt/pepper be...

i did not have celery so i used sweet peppers. also used celery salt in place of the reg. salt. it was liked by everyone.

My 7 year old son thought it was awesome. My husband thought it was good. I thought it was ok. I had to go in the middle and rate it 3 stars. I'm not a finicky eater by any means but it just...