Nichole's Chicken Cauliflower Soup

Nichole's Chicken Cauliflower Soup

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Nichole Phillips McVicker
Recipe by  Nichole Phillips McVicker

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (7)

Rate This Recipe
Sarah Jo

Sarah Jo

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 before roasting. I didn't use the full amounts of salt/pepper, milk or parmesan cheese. I just added to taste. I really wanted to watch the calorie count and a thicker soup. This soup was very filling and I loved the combination of all the ingredients. The potatoes and cauliflower fooled me into thinking I was having a rich potato soup when it was really cauliflower soup with a hint of potato. GREAT for me as I'm watching my carbs but I miss my potatoes terribly. I'd like to make this again but I think I would roast the cauliflower with the potatoes next time and maybe add a little more garlic. As is, GREAT soup.



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 wasn't a favorite of mine.

More Reviews

Similar Recipes

Chicken and Gnocchi Soup

Chicken and Gnocchi Soup

Chicken Vegetable Barley Soup

Chicken Vegetable Barley Soup

Hot and Sour Chicken and Cabbage Soup

Hot and Sour Chicken and Cabbage Soup

Curried Chicken Soup with Chickpeas and Cauliflower

Curried Chicken Soup with Chickpeas and Cauliflower

Chicken Pot Pie Soup with Toasted Almonds

Chicken Pot Pie Soup with Toasted Almonds

Cauliflower Potato Soup

Cauliflower Potato Soup


Amount Per Serving (12 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Chicken and Gnocchi Soup


next recipe:

Curried Chicken Soup with Chickpeas and Cauliflower