Nichole's Chicken Cauliflower Soup

Ingredients

• Servings: 12
• 5 medium red potatoes, cubed
• 1/4 cup olive oil
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 6 cups chicken broth
• 2 cups skim milk
• 1 head cauliflower, cut into small florets
• 2 cooked chicken breasts, shredded
• 1 cup grated, reduced fat parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). lightly grease a baking sheet.
• place potatoes on prepared baking sheet. bake potatoes in the preheated oven until tender, about 30 minutes.
• 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.
• 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.
• stir potatoes, chicken, and parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.