Nichole's Chicken Cauliflower Soup

Nichole's Chicken Cauliflower Soup

Nichole Phillips McVicker

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

1 h 30 m servings 201 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 19 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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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.

Very good soup, but would omit the potatoes all together next time or at least not bake them first. Maybe cook them in soup. Tasted sort of like I added French fries to the soup and do not need ...

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!

The whole family loved this soup! A few changes I did: instead of putting oil on the pan to cook the potatoes, I mixed some olive oil with the potatoes in a bowl and then spread them on the pa...

This soup was zesty, with just enough pepper to make the veggies sing! Great soup to make with turkey broth leftover from Thanksgiving. Perfect for a cold winter day during football season.

Easy and delicious recipe. We are vegetarians (not vegan) and so I substituted non-chicken broth and actually used "fake chicken" cutlets made by Quorn cut in small pieces for the shredded chick...

Great soup!

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