Nicholes Chicken Cauliflower Soup Recipes

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NICHOLE'S CHICKEN CAULIFLOWER SOUP



Nichole's Chicken Cauliflower Soup image

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

Provided by Nichole Phillips McVicker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h30m

Yield 12

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 25.5 g, Cholesterol 11.3 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1055.2 mg, Sugar 5.8 g

NICHOLE'S CHICKEN CAULIFLOWER SOUP



Nichole's Chicken Cauliflower Soup image

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

Provided by Nichole Phillips McVicker

Categories     Cauliflower Soup

Time 1h30m

Yield 12

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 25.5 g, Cholesterol 11.3 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1055.2 mg, Sugar 5.8 g

NICHOLE'S CHICKEN CAULIFLOWER SOUP



Nichole's Chicken Cauliflower Soup image

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

Provided by Nichole Phillips McVicker

Categories     Cauliflower Soup

Time 1h30m

Yield 12

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 25.5 g, Cholesterol 11.3 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1055.2 mg, Sugar 5.8 g

CHICKEN AND CAULIFLOWER RICE SOUP



Chicken and Cauliflower Rice Soup image

Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there's this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice-find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits-cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that'll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 18

4 teaspoons vegetable oil
1 1/4 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1/2 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) white mushrooms, sliced (about 2 1/2 cups)
4 green onions, sliced, white parts and green parts separated
1 tablespoon finely chopped fresh gingerroot
2 teaspoons finely chopped garlic
2 teaspoons seeded, finely chopped jalapeño chile
1 large carrot, halved lengthwise and thinly sliced (about 1 cup)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 package (10 oz) frozen riced cauliflower
1 tablespoon soy sauce
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
Lime wedges, if desired
Sliced jalapeño chiles, if desired

Steps:

  • In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
  • Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
  • Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
  • Garnish with basil and cilantro.

Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 135 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 2 Cups, Sodium 1150 mg, Sugar 4 g, TransFat 0 g

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