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Nichole's Chicken Cauliflower Soup

Rated as 4.54 out of 5 Stars

"A wonderfully light but filling soup. Perfect on a cold night with a loaf of sourdough bread."
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Ingredients

1 h 30 m servings 201 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 201 calories; 6.7 g fat; 25.5 g carbohydrates; 9.5 g protein; 11 mg cholesterol; 1055 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

To make a better outcome of roasted potatoes, I took some of the olive oil that was set to saute the vegetables in and I drizzled it over the cubed potatoes and seasoned them with salt/pepper be...

Most helpful critical review

My 7 year old son thought it was awesome. My husband thought it was good. I thought it was ok. I had to go in the middle and rate it 3 stars. I'm not a finicky eater by any means but it just...

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To make a better outcome of roasted potatoes, I took some of the olive oil that was set to saute the vegetables in and I drizzled it over the cubed potatoes and seasoned them with salt/pepper be...

i did not have celery so i used sweet peppers. also used celery salt in place of the reg. salt. it was liked by everyone.

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 ...

My 7 year old son thought it was awesome. My husband thought it was good. I thought it was ok. I had to go in the middle and rate it 3 stars. I'm not a finicky eater by any means but it just...

I roasted the cauliflower with the potatoes. Excellent flavored soup!

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 befo...

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 hear...

Very good. Roasted both the potatoes and the cauliflower. Added corn starch to thicken it. Next time I will add crispy bacon!