Name: Nichole's Chicken Cauliflower Soup
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Red potatoes, cubed - 5 medium; Olive oil - ¼ cup; Celery, diced - 3 stalks; Carrots, peeled and diced - 3; Onion, diced - 1; Garlic cloves, minced - 2; Salt - 2 teaspoons; Ground black pepper - 2 teaspoons; Chicken broth - 6 cups; Skim milk - 2 cups; Cauliflower, cut into small florets - 1 head; Cooked chicken breasts, shredded - 2; Grated, reduced fat Parmesan cheese - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Nichole's Chicken Cauliflower Soup

1. Red potatoes, cubed - 5 medium

2. Olive oil - ¼ cup

3. Celery, diced - 3 stalks

4. Carrots, peeled and diced - 3

5. Onion, diced - 1

6. Garlic cloves, minced - 2

7. Salt - 2 teaspoons

8. Ground black pepper - 2 teaspoons

9. Chicken broth - 6 cups

10. Skim milk - 2 cups

11. Cauliflower, cut into small florets - 1 head

12. Cooked chicken breasts, shredded - 2

13. Grated, reduced fat Parmesan cheese - 1 cup

How to cook deliciously - Nichole's Chicken Cauliflower Soup

1. Stage

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

2. Stage

Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes.

3. Stage

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. Stage

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. Stage

Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.