Family recipe
Crockpot Cheesy Chicken Cauliflower Soup
Ingredients
1 lb. boneless skinless chicken breasts
5 cups chicken broth
3/4 lb. peeled baby potatoes, cut into 1/4" cubes
1 large head of cauliflower
1/2 onion, finely chopped
kosher salt
freshly ground pepper
1/4 cup flour
1 cup heavy cream
1 1/2 cups shredded white cheddar cheese
1/2 cup grated parmesan cheese
5 cups chicken broth
3/4 lb. peeled baby potatoes, cut into 1/4" cubes
1 large head of cauliflower
1/2 onion, finely chopped
kosher salt
freshly ground pepper
1/4 cup flour
1 cup heavy cream
1 1/2 cups shredded white cheddar cheese
1/2 cup grated parmesan cheese
Cooking Instructions
1. Combine chicken breasts, chicken broth, potatoes, cauliflower and onion in the bowl of a Crock-pot. Season with salt and pepper and stir.
2. Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through.
3. Remove chicken from Crock Pot and transfer to a large bowl. Using two forks, shred into bite sized pieces.
4. In a medium bowl, whisk together flour and cream, Pour mixture into Crock-pot and stir to combine. Return chicken to Crock Pot and add cheddar and parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened.
5. Taste for seasoning and add more salt and pepper if necessary.
6. Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.
2. Cover pot and cook on low for 5 to 6 hours, until the chicken is cooked through.
3. Remove chicken from Crock Pot and transfer to a large bowl. Using two forks, shred into bite sized pieces.
4. In a medium bowl, whisk together flour and cream, Pour mixture into Crock-pot and stir to combine. Return chicken to Crock Pot and add cheddar and parmesan. Turn heat to high, cover and cook for 30 minutes more, or until the cheese has melted and the soup has thickened.
5. Taste for seasoning and add more salt and pepper if necessary.
6. Ladle into soup bowls and serve immediately. Garnish with sour cream and more cheese.