Nichole's Chicken Cauliflower Soup

This cauliflower and chicken soup is creamy and filling and made with reduced fat Parmesan cheese and skim milk. It is perfect on a cold night with a loaf of sourdough bread.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 201 Calories

Ingredients

• 2 teaspoons salt
• 1 onion, diced
• 2 teaspoons ground black pepper
• 6 cups chicken broth
• 3 stalks celery, diced
• 2 cups skim milk
• 2 garlic cloves, minced
• 1 head cauliflower, cut into small florets
• 2 cooked chicken breasts, shredded
• 3 carrots, peeled and diced
• 5 medium red potatoes, cubed
• 1 cup grated, reduced fat Parmesan cheese
• 0.25 cup olive oil

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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