CHICKEN CAULIFLOWER SOUP RECIPES

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CAULIFLOWER SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Cauliflower Soup - The Pioneer Woman – Recipes, Country ... image

I’m going to let you in on a little secret. Come closer now…come closer.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
2 tbsp. Fresh Or Dried Parsley, Chopped
2 qt. Low-sodium Chicken Broth Or Stock
6 tbsp. All-purpose Flour
2 c. Whole Milk
1 c. Half-and-half
2 tsp. To 4 Teaspoons Salt, To Taste
1 c. (heaping) Sour Cream, Room Temperature

Steps:

  • In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.Serve immediately.

CHICKEN AND CAULIFLOWER RICE SOUP RECIPE - BETTYCROCKER.COM



Chicken and Cauliflower Rice Soup Recipe - BettyCrocker.com 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

Total Time 1 hours 0 minutes

Prep Time 25 minutes

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 , CarbohydrateContent 10 g, CholesterolContent 135 mg, FatContent 0 , FiberContent 3 g, ProteinContent 34 g, SaturatedFatContent 3 g, ServingSize 2 Cups, SodiumContent 1150 mg, SugarContent 4 g, TransFatContent 0 g

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I’m going to let you in on a little secret. Come closer now…come closer.
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  • In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.Serve immediately.
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