CHICKEN CAULIFLOWER RECIPE RECIPES

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NICHOLE'S CHICKEN CAULIFLOWER SOUP RECIPE | ALLRECIPES



Nichole's Chicken Cauliflower Soup Recipe | Allrecipes 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

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 12 servings

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, CarbohydrateContent 25.5 g, CholesterolContent 11.3 mg, FatContent 6.7 g, FiberContent 3.5 g, ProteinContent 9.5 g, SaturatedFatContent 0.9 g, SodiumContent 1055.2 mg, SugarContent 5.8 g

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST RECIPE ...



Chicken Breast Pot Pie with Cauliflower Crust Recipe ... image

Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.

Provided by Buckwheat Queen

Categories     Chicken Breasts

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 2 servings

Number Of Ingredients 17

21 ounces cauliflower, cut into florets with 1-inch stalks
½ cup shredded Cheddar cheese
1 egg, lightly beaten
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 ½ ounces bacon
⅓ cup diced onion
⅓ cup diced carrots
⅓ cup chopped celery
7 ½ ounces chicken breast, cubed
⅓ cup frozen peas
2 ounces cremini mushrooms, sliced
½ cup chicken broth
½ cup heavy whipping cream
2 tablespoons cornstarch
1 ½ tablespoons water
½ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
  • Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
  • Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
  • Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
  • Remove cauliflower from the oven and stir to mix and dry as it cools.
  • Increase the oven to 400 degrees F (200 degrees C).
  • Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
  • Bake in the preheated oven until browned, about 25 minutes.
  • Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
  • Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
  • Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.

Nutrition Facts : Calories 830.4 calories, CarbohydrateContent 38.8 g, CholesterolContent 303.4 mg, FatContent 56.2 g, FiberContent 9.4 g, ProteinContent 46.4 g, SaturatedFatContent 29.9 g, SodiumContent 1761 mg, SugarContent 10.9 g

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