chicken cauliflower and fennel soup

Name: Chicken Cauliflower and Fennel Soup
Yield: 4
Cuisine: Swedish
Ingredients: 1 medium onion, peeled and halved; 3 1/2 pint(s) water; 20 ounce(s) 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(s) black peppercorns; 2 - carrots, peeled and sliced; 1 - leek, sliced; 7 ounce(s) celeriac, peeled and cut into chunks; 1 1/2 ounce(s) long-grain rice; 2 1/2 cup(s) cauliflower, broken into small florets; 1 cup(s) fennel, cut into strips; 1 dash(es) lemon juice; 1 1/2 ounce(s) fresh chives, chopped

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Holy Healthy and yummy! Would you believe just 240 Calories? it's true and there is loss of taste or appeal.

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yield 4 - (total time is 1 hr 15 mins)

method Stove Top

Ingredients For chicken cauliflower and fennel soup

1 md

onion, peeled and halved
3 1/2 pt

water
20 oz

chicken breasts , skin and bone intact
1 lg

or 2 small chicken bouillon cubes or to taste
1

parsnip, peeled and cut into chunks
1

bay leaf
1 tsp

black peppercorns
2

carrots, peeled and sliced
1

leek, sliced
7 oz

celeriac, peeled and cut into chunks
1 1/2 oz

long-grain rice
2 1/2 c

cauliflower, broken into small florets
1 c

fennel, cut into strips
1 dash

lemon juice
1 1/2 oz

fresh chives, chopped

How To Make chicken cauliflower and fennel soup

1
Heat 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.

2
Cook 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.
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. Sprinkle with the chives.
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