In a large soup pot or dutch oven, melt 2 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 2 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 and add chopped cooked chicken, Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Season if needed with more salt garnish with * greek style plain yogurt if you like. Serve hot!
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|Serving Size: 1 recipe (1879g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 7464 (93%)|
|Amt Per Serving||% DV|
|Total Fat 829.3g||1106 %|
|Saturated Fat 501.2g||2506 %|
|Monounsaturated Fat 226.1g|
|Polyunsanturated Fat 43.3g|
|Cholesterol 2369.1mg||729 %|
|Sodium 6289.6mg||217 %|
|Potassium 1910.5mg||50 %|
|Total Carbohydrate 62.9g||18 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 57.4g|
|Protein 105.3g||150 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8002
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