Nichole's Chicken Cauliflower Soup

Nichole's Chicken Cauliflower Soup

Nichole Phillips McVicker 2

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


1 h 30 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Your rating



  1. 13 Ratings


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...

I roasted the cauliflower with the potatoes. Excellent flavored soup!

This soup was great comfort food without all the fat. I roasted the potatoes and cauliflower on cookie sheets for about 35 min at 425, sprayed with some Pam. I also added a cup of sliced mushro...

I left out the onions and and celery because I didn't have them. Also I added a teaspoon of tarragon which gave it a great flavor. It was sweet and deliciious

Spent a couple of hours making this tonight. Not sure what I expected but I wasn't that crazy about it, especially for as long as it took. If I make this again, will definitely alter the recipe.