Nichole's Chicken Cauliflower Soup
Description
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.
Ingredients
•
5 medium red potatoes, cubed
•
1/4 cup olive oil
•
3 stalks celery, diced
•
3 carrots, peeled and diced
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1 onion, diced
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2 garlic cloves, minced
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2 teaspoons salt
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2 teaspoons ground black pepper
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6 cups chicken broth
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2 cups skim milk
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1 head cauliflower, cut into small florets
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2 cooked chicken breasts, shredded
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1 cup grated, reduced fat Parmesan cheese
Directions
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.