Chicken Cauliflower Soup
2-3 chicken breasts salt and pepper to taste5 medium potatoes, cubed 1 can chicken broth
3 stalks celery, diced 2 C skim milk
3 carrots, peeled and diced 1 C cream
1 onion diced 1 C grated Parmesan cheese
1 tsp minced garlic
1 head cauliflower, cut into
Cook chicken breasts in 6-8 C water, seasoned with salt and dried onion, till done. Remove chicken from water and strain out onion bits and other “debris.” Add potatoes, celery, carrots, onion, and garlic to water and boil till softened, about 10 minutes. Add cauliflower florets and chopped chicken and chicken broth if it seems to need more liquid. Cook another 10 minutes till cauliflower is tender. Stir in skim milk, then cream, then Parmesan cheese. Heat till cheese is melted. Serves 10-12 people.
I found this recipe on allrecipes.com and made a few adjustments to it as I went along, not so much in ingredients, but in how I cooked it. The cream was my own addition. If you would like to view the original recipe, it may be found here
Picture to be added later.