Nichole's Chicken Cauliflower Soup Recipe -
Nichole's Chicken Cauliflower Soup Recipe
  • READY IN hrs

Nichole's Chicken Cauliflower Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Apr 23, 2012

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.

Most Helpful Critical Review
Mar 11, 2013

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.

Sep 26, 2012

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.

May 01, 2012

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

Mar 02, 2013

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 mushrooms when I sauteed the veggies. The milk and parmesan cheese really pulls it all together. I will definitely make this again.

Feb 18, 2013

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

Aug 13, 2012

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.


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  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 1055 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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