Chicken, Cauliflower And Fennel Soup Recipe

Name: Chicken, Cauliflower And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None medium onion, peeled and halved; 1 None skin-on chicken breast on the bone (about 600g); 1 None parsnip, peeled and cut into chunks; 1 None bay leaf; 1 tsp black peppercorns; 1/2 tsp salt; 2 None carrots, peeled and sliced; 1 None leek, sliced; 200 g celeriac, peeled and cut into chunks; 50 g long-grain rice; 500 g cauliflower, broken into small florets; 250 g fennel, cut into strips; None None Dash of lemon juice; 30 g fresh chives, chopped

Servings: persons

1 None medium onion, peeled and halved
1 None skin-on chicken breast on the bone (about 600g)
1 None parsnip, peeled and cut into chunks
1 None bay leaf
1 tsp black peppercorns
1/2 tsp salt
2 None carrots, peeled and sliced
1 None leek, sliced
200 g celeriac, peeled and cut into chunks
50 g long-grain rice
500 g cauliflower, broken into small florets
250 g fennel, cut into strips
None None Dash of lemon juice
30 g fresh chives, chopped

1
Heat a large saucepan and saute the onion with the cut sides facing down for 2 mins. Add in 8 cups of water, add the chicken, parsnip, bay leaf, peppercorns, salt and half the carrot, leek and celery root. Bring to a boil, cover and simmer for 30 mins.
2
Cook the rice according to the package directions. Drain and set aside. Remove the chicken with a slotted spoon and set aside. Pour the soup through a sieve into a clean saucepan. Add the cauliflower, fennel and remaining carrot, leek and celery root and bring to a boil. Cover and simmer for 8 mins.
3
Remove the skin and bone from the chicken and cut into bite-sized pieces. Add to the soup along with the rice and warm through. Season with salt and a dash of lemon juice to taste. Garnish with the chives.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 None medium onion, peeled and halved, 1 None skin-on chicken breast on the bone (about 600g), 1 None parsnip, peeled and cut into chunks, 1 None bay leaf, and more.

Yes, Chicken, Cauliflower And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Cauliflower And Fennel Soup

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