Nichole's Chicken Cauliflower Soup

Gluten Free
Health score
27%
Nichole's Chicken Cauliflower Soup
90 min.
12
217kcal

Suggestions


Warm up your kitchen and your heart with Nichole's Chicken Cauliflower Soup, a delightful gluten-free dish that’s perfect for any meal of the day. This hearty soup combines tender chicken, fresh vegetables, and creamy goodness to create a comforting bowl that is sure to please your family and friends.

The star of this recipe is the cauliflower, which adds a velvety texture to the soup while providing a wealth of nutrients. Paired with the savory flavors of diced carrots, celery, and onion, each spoonful is packed with wholesome goodness. The addition of red potatoes not only enhances the soup's heartiness but also makes it a satisfying main dish that can be enjoyed for lunch or dinner.

With a generous sprinkle of reduced-fat Parmesan cheese, you’ll experience a rich, cheesy flavor that complements the dish perfectly. The combination of chicken broth and skim milk brings everything together, creating a creamy base that’s both indulgent and light. Ready in just 90 minutes, this recipe serves 12, making it ideal for family gatherings or meal prep for the week ahead.

Whether you're looking for a cozy dinner option or a nourishing lunch, Nichole's Chicken Cauliflower Soup is a delicious, guilt-free choice that will warm you from the inside out. Dive into a bowl of flavor today!

Ingredients

  • 3  carrots diced peeled
  • 1 head cauliflower cut into small florets
  • 3 stalks celery diced
  • 2  chicken breasts shredded cooked
  • 6 cups chicken broth 
  • 2  garlic cloves minced
  • 2 teaspoons ground pepper black
  • 0.3 cup olive oil 
  • 1  onion diced
  • 5 medium potatoes red cubed
  • 1 cup parmesan grated
  • 2 teaspoons salt 
  • 2 cups skim milk 

Equipment

  • baking sheet
  • oven
  • pot

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Lightly grease a baking sheet.
  3. Place potatoes on prepared baking sheet.
  4. Bake potatoes in the preheated oven until tender, about 30 minutes.
  5. 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.
  6. Stir chicken broth and milk into vegetable mixture; bring to a boil.
  7. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes.
  8. Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.

Nutrition Facts

Calories217kcal
Protein28.34%
Fat31.72%
Carbs39.94%

Properties

Glycemic Index
19.42
Glycemic Load
1.92
Inflammation Score
-9
Nutrition Score
17.084782818089%

Flavonoids

Apigenin
0.3mg
Luteolin
0.17mg
Isorhamnetin
0.46mg
Kaempferol
0.29mg
Myricetin
0.02mg
Quercetin
2.78mg

Nutrients percent of daily need

Calories:217.1kcal
10.86%
Fat:7.8g
12.01%
Saturated Fat:2.17g
13.54%
Carbohydrates:22.11g
7.37%
Net Carbohydrates:18.81g
6.84%
Sugar:5.88g
6.53%
Cholesterol:35.28mg
11.76%
Sodium:1038.36mg
45.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.69g
31.37%
Vitamin A:2742.92IU
54.86%
Vitamin C:32.77mg
39.72%
Vitamin B3:5.71mg
28.54%
Phosphorus:261.41mg
26.14%
Vitamin B6:0.49mg
24.27%
Potassium:814.97mg
23.28%
Calcium:188.54mg
18.85%
Manganese:0.36mg
18.12%
Vitamin K:18.47µg
17.59%
Selenium:11.59µg
16.56%
Vitamin B2:0.27mg
15.91%
Folate:54.4µg
13.6%
Fiber:3.3g
13.22%
Vitamin B1:0.18mg
12.24%
Magnesium:48.82mg
12.2%
Vitamin B5:1.11mg
11.12%
Copper:0.21mg
10.51%
Zinc:1.37mg
9.16%
Vitamin B12:0.55µg
9.1%
Iron:1.46mg
8.1%
Vitamin E:0.97mg
6.45%
Vitamin D:0.51µg
3.41%
Source:Allrecipes