chicken cauliflower and fennel soup
Holy Healthy and yummy! Would you believe just 240 Calories? it's true and there is loss of taste or appeal.
prep time
cook time
method
Stove Top
yield
4 - (total time is 1 hr 15 mins)
Ingredients
- 1 medium onion, peeled and halved
- 3 1/2 pints water
- 20 ounces chicken breasts , skin and bone intact
- 1 large or 2 small chicken bouillon cubes or to taste
- 1 parsnip, peeled and cut into chunks
- 1 bay leaf
- 1 teaspoon black peppercorns
- 2 carrots, peeled and sliced
- 1 leek, sliced
- 7 ounces celeriac, peeled and cut into chunks
- 1 1/2 ounces long-grain rice
- 2 1/2 cups cauliflower, broken into small florets
- 1 cup fennel, cut into strips
- 1 dash lemon juice
- 1 1/2 ounces fresh chives, chopped
How To Make chicken cauliflower and fennel soup
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Step 1Heat a large saucepan and sauté the onion with the cut sides facing down for 2 mins. Pour in water and the bouillon, then add the chicken, parsnip, bay leaf, peppercorns, salt and half the carrot, leek and celeriac. Bring to the boil, cover and simmer for 30 mins.
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Step 2Cook the rice according to the pack instructions. Drain and set aside. Remove the chicken with a slotted spoon and set aside. Pour the soup through a sieve into a clean saucepan and add the cauliflower, fennel and remaining carrot, leek and celeriac and bring to the boil. Cover and simmer for 8 mins.
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Step 3Remove 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. Sprinkle with the chives.
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