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

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.