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 onion medium, peeled and halved; 1 chicken breast skin-on, on the bone, about 600g; 1 parsnip peeled and cut into chunks; 1 bay leaf; 1 teaspoon black peppercorns; 1/2 teaspoon salt; 2 carrots peeled and sliced; 1 leek sliced; 1 1/4 cups celeriac peeled and cut into chunks; 4 1/3 tablespoons long grain rice; 4 2/3 cups cauliflower broken into small florets; 1 3/4 cups fennel cut into strips; 1 dash lemon juice; 5/8 cup fresh chives chopped

Servings: persons

1 onion medium, peeled and halved
1 chicken breast skin-on, on the bone, about 600g
1 parsnip peeled and cut into chunks
1 bay leaf
1 teaspoon black peppercorns
1/2 teaspoon salt
2 carrots peeled and sliced
1 leek sliced
1 1/4 cups celeriac peeled and cut into chunks
4 1/3 tablespoons long grain rice
4 2/3 cups cauliflower broken into small florets
1 3/4 cups fennel cut into strips
1 dash lemon juice
5/8 cup 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.

208

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 onion medium, peeled and halved, 1 chicken breast skin-on, on the bone, about 600g, 1 parsnip peeled and cut into chunks, 1 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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