Cheesy Cauliflower and Chicken
Penelope
Excellent thick and cheesy soup for a cold winter day.
ingredients
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 1 small onion, chopped
- 1 cup frozen sliced carrots
- 1 bag frozen cauliflower
- Two 14-ounce cans, reduced-sodium chicken broth
- 1 teaspoon Splenda
- 1/8 teaspoon nutmeg
- 1/4 teaspoon dried basil
- salt and black pepper
- 3 cups cubed cooked chicken
- 1/4 cup flour
- 1 cup milk
- 2 tablespoons reduced-fat cream cheese
- 4 ounces cheddar cheese, shredded
directions
- 1
In a large saucepan, sauté the garlic and onion in olive oil and butter until soft. Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender. Add chicken and heat through. In a small bowl combine flour and milk until smooth. Add to chicken mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from heat. Add cream cheese and cheddar. Stir until melted.
- 2
Makes 8 servings.
- 3
Per Serving: Calories 222; Protein 22 g; Fat 9 g; Carbs 7 g; Sugar 4 g; Sodium 421 mg
Source: Penelope
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