Chicken soup with cauliflower
Description
Hearty and aromatic soup. I really like chicken soup with cauliflower because it's so easy to prepare—there's no need to struggle with preparing and processing ingredients, removing bones, or doing other tedious tasks. Just toss in one thing, toss in another, let it simmer—and the soup is ready. And of course, the taste of this soup is outstanding. Chicken soup with cauliflower is delicious on its own, with a delicate creamy flavor and a pleasant aroma. And if you add a bit more grated cheese right into the bowl, it becomes a real delicacy :) The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. I should mention right away that the amount of flour can be adjusted depending on how thick you like your soup. The thicker you want the soup, the more flour you should add.
- 2
Step 2
Pour cold water over the chicken, place over high heat, bring to a boil, then reduce the heat and simmer until the chicken is tender (approximately 40 minutes in total).
- 3
Step 3
While the chicken is boiling, separate the cauliflower into florets and cut the cauliflower stems into pieces the same size as the florets.
- 4
Step 4
As soon as the chicken is cooked, remove it from the broth. Season the broth with salt to taste.
- 5
Step 5
Place the cauliflower in the broth.
- 6
Step 6
When the cauliflower broth comes to a boil, add the flour to the broth and quickly stir it until it dissolves. I'll repeat, the amount of flour varies depending on the desired soup thickness.
- 7
Step 7
After this, return the chicken meat to the soup (of course, not from the whole chicken—just from the breast or thighs, for example).
- 8
Step 8
Boil for about 5 minutes over medium heat, then add milk to the soup.
- 9
Step 9
Cook until the cauliflower is tender (another 5-10 minutes, no more), and a few minutes before the end of cooking, season the soup with salt and pepper to taste.
- 10
Step 10
Let the finished soup steep for a few minutes under the lid, then serve, adding some cheese and fresh herbs directly into each serving plate (I used parsley).