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Nichole's Chicken Cauliflower Soup
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Creamy cauliflower and chicken soup with reduced fat Parmesan and skim milk, perfect for a cozy night paired with crusty sourdough.
Ingredients:
  • 5 medium red potatoes, cubed
  • 0.25 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
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and give your baking sheet a light coat of grease.
  • Arrange the potatoes on the baking sheet and bake in the preheated oven until tender, for about 30 minutes.
  • In a large soup pot over medium heat, heat up olive oil. Add celery, carrots, onion, and garlic to the pot with olive oil. Season with salt and pepper. Cook and stir until vegetables become soft, approximately 10 minutes.
  • Combine chicken broth and milk with the vegetable mixture and bring to a boil. Add cauliflower to the pot and simmer over medium heat until tender, about 10 minutes.
  • Add potatoes, chicken, and Parmesan cheese to the mix of vegetables and broth. Let it simmer for 20 minutes until the chicken is heated through and the cheese is melted.

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