A great, satisfying soup that is very light. Perfect with a loaf of sourdough bread on a chilly night.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 medium red potatoes, cubed
- ¼ 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
Instructions
- 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.
- A food processor is a great way to cut down on prep time. I use it to chop all the veggies and shred the chicken breast.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 1055 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe without changes and loved the soup. Just one problem: it was so good I didn’t want to share it with anyone else.
This was outstanding! I subbed onion powder for the real thing for a picky eater, but otherwise made it to specs. I also probably added more chicken and cauliflower than was called for since I had just roasted a large broiler and I had a large head of cauliflower. Highly recommend!
This soup was delicious! I made it exactly as written. It was a big hit!
Nichole, the soup is delicious. Its texture and flavor are well-balanced. It’s a keeper in our household.
I roasted all of the vegetables and substituted vegetable broth for skim milk. I omitted the parmesan cheese. Delicious!
Put this soup together pretty much as instructed. All the ingredients blend their flavors fabulously into an extremely tasty soup!
We loved it! My bf went back for seconds. Like other reviewers I oven roasted the cauliflower as well as the potatoes (and I used sweet potato because that’s all I had) with just some olive oil, salt and pepper. He requested more chicken so next time I’ll do 3 or 4 breasts instead of just 2! And there WILL be a next time.
Followed the directions exactly. Beyond delicious!
Made it exactly like it was written. Excellent soup! It’s even better on the second day!
Loved it and so did the entire family. Makes a large pot full, reheating is even better.
I made this without the celery and cut the salt and pepper in half. Because I have Crohn’s Disease, I can’t trust oven roasted vegetables so I just threw all the vegetables in the chicken broth and simmered for 20 minutes, then added the chicken, milk and parmesan cheese and let that simmer for 10 minutes. I thought it was a great soup!
This was wonderful. Warm, filling and so good. I made one big change and suggest you consider it: I cooked the cauliflower with some of the chicken broth beforehand, pureed it in a blender and added this mixture to the soup at the end. It made for a think, creamy rich soup. I got the idea from other recipes that use cauliflower to make an Alfredo sauce. instead of all that heavy cream.
was yummy. roasted cauliflower with potatoes and added tarragon. also added asparagus with other vegetables
I liked this a lot I used 1/4 of the salt and felt the pepper was too much. I used leftover thanksgiving turkey and it was very good. It had a little of that broth which helped.
Adults and kids alike loved this recipe. A few tweaks I had to suite us. I used sweet potatoes instead of red. I tossed the SP and cauliflower in olive oil, garlic powder and Himalayan salt before roasting for 30mins. I tripled the garlic cloves and added more garlic powder and salt while cooking. Oh also added frozen peas for more color. Delicious!! It will make our rotation!!
Wow – so delicious! My only change was to remove HALF of the veggies after step four, puree the stock with remaining veggies, then add veggies back in and move on to step 5. This made for a heartier soup instead of a broth; more “chowder-like.” My hubby raved about the roasted potatoes (I drizzled with olive oil per another review and that was a nice tip) that added a nice touch of flavor to the soup. A real keeper!
Very good. Roasted both the potatoes and the cauliflower. Added corn starch to thicken it. Next time I will add crispy bacon!
REALLY DELICIOUS! Next time however I would add double the liquids because with all of the vegetables and shredded chicken meat, there was just not enough to make it ‘soup’.
great great great, going make this often
The whole family loved this soup! A few changes I did: instead of putting oil on the pan to cook the potatoes, I mixed some olive oil with the potatoes in a bowl and then spread them on the pan to bake. To cook the chicken, I put it in the crockpot with water for about 5 hours on low. It was super soft and shredded easily. I also added some basil (after the carrots/celery softening stage). Will definately make again!
Very good soup, but would omit the potatoes all together next time or at least not bake them first. Maybe cook them in soup. Tasted sort of like I added French fries to the soup and do not need the extra carbs anyway. I also oven roasted the cauliflower first. Also would just add the Parmesan cheese to each bowl as I go to control the sodium some. Wife liked it too and agrees with what I said!