Chicken soup with cauliflower

Name: Chicken soup with cauliflower - Elisabeta C.
Ingredients: 2 chicken wings and a chicken neck; 1 onion; 4; 5 carrots; 1/2 celery; 1 parsley root; 1 cauliflower; fresh parsley; salt; pepper

Soups - Chicken soup with cauliflower by Elisabeta C. - Recipia

Chicken Soup with Cauliflower I don't make heavier soups very often, but if I have a chicken or some chicken meat in the fridge, I almost always think of this soup. It's a simple dish that doesn't require many ingredients, but it's hearty and perfect if you want something easy to cook and filling. The vegetables add sweetness, and the cauliflower slightly changes the flavor compared to classic chicken soups. I've tried it at different times, with or without rice, and it always turns out clear and tasty. Quick Info Total time: approx. 1 hour and 15 minutes Preparation time: 15-20 minutes (cleaning and chopping vegetables, portioning the meat) Cooking time: 50-60 minutes, depending on how tough the meat is Servings: 4-6, depending on the portion size Difficulty: easy Recipe type: clear soup, regular lunch or light dinner Ingredients 2 chicken wings 1 chicken neck 1 whole onion 4-5 carrots, peeled 1/2 celery root, peeled 1 parsley root 1 small or medium cauliflower salt pepper a small bunch of fresh parsley (optional) rice or flour dumplings, if you want a heartier soup Preparation method 1. Place the chicken in cold water with a pinch of salt. I cover the meat lightly with water and top it up as needed to avoid a watery soup. 2. Once it starts to boil, foam forms on the surface. I skim it off with a small sieve or spoon to keep the soup clear. I skim again after a few minutes. 3. In the meantime, I clean the carrots, celery, and parsley root, then chop them into small cubes. I leave the onion whole – it will be removed at the end. 4. I wash the cauliflower and break it into florets, not too small. 5. When the meat is halfway cooked (about 30 minutes or more if it's free-range chicken), I add the vegetables (carrot, celery, parsley) and the whole onion. 6. I also add the cauliflower now, so it cooks together with the vegetables. 7. I let the soup simmer on low heat for about 30 minutes or until the vegetables and meat are tender. If needed, I skim off some more foam. 8. Towards the end, I adjust the salt and pepper, always tasting first. 9. Finally, I add chopped fresh parsley right after turning off the heat. 10. If I want a thicker soup, I add a tablespoon or two of rice with the vegetables or make flour dumplings separately and add them to the soup after they cook. It's not mandatory, but it changes the texture. Why I make this recipe often It doesn't require constant attention. It's easy to adapt based on what you have in the fridge and is perfect if you have chicken with bones. I like it because it keeps well in the fridge for a few days and reheats quickly. The cauliflower adds a different flavor compared to classic chicken soup and it's not expensive. Tips and Variations Tips The soup comes out clearer if you keep the heat low after it starts boiling. Skim whenever foam gathers on top. If you're using free-range chicken, you might need to cook the meat longer. Substitutions The onion can be replaced with leeks or omitted if you don’t prefer it. If you don’t have celery, you can add more carrot for sweetness. You can also use chicken meat, but the flavor won't be as intense as with the whole chicken. Variations If you want a heartier soup, add washed rice or flour dumplings when you add the vegetables. The dumplings can be boiled separately. You can add a small potato if you want it even denser, but it's not traditional for this soup. If you don’t like cauliflower, the soup works without it, but that's the charm of the recipe. Serving Ideas It goes well on its own, with fresh bread. It can be served with hot peppers or vinegar, to taste. You can remove the meat and serve it as a main dish, with a bit of grated horseradish. Frequently Asked Questions 1. Can I use another part of the chicken, not just wings and neck? Yes, you can use any bony part – back, thighs, or bone-in breast. It’s important to have some fat for flavor. 2. What do I do if the soup turns cloudy? Usually, if you don’t skim in time or boil on high heat, the soup can become cloudy. It doesn’t affect the taste, just the appearance. You can strain the soup through a fine sieve at the end if you want it clear. 3. Can I freeze the soup? Yes, soup without rice or dumplings freezes well. If it has rice or dumplings, the texture won’t be the same after thawing. 4. Is it mandatory to add cauliflower? It’s not mandatory, but then you have a classic chicken soup with vegetables, not this recipe. Cauliflower gives it a distinct flavor. 5. How do I know when the meat is cooked? The chicken is cooked when it easily pulls away from the bone. If you insert a fork and it goes in easily, it’s done. Nutritional Values Approximately, a medium serving of chicken soup with cauliflower (without rice/dumplings) has about 90-120 kcal. The protein comes from the meat, around 8-10g/serving, the fats are low, about 3-5g, and the main carbohydrates come from the vegetables and cauliflower, under 10g/serving. If you add rice or dumplings, the values increase, especially in carbohydrates and calories. All figures are estimates, depending on how much meat and vegetables you use per serving. Storage and Reheating The soup lasts 3-4 days in the fridge, in a covered container. It can be reheated on low heat or in the microwave without losing flavor. If you added rice or dumplings, the soup thickens after cooling, but the taste doesn’t change. I don’t recommend keeping it with dumplings or rice for more than 2 days, as they get too soft. If you want to freeze it, do so without rice or dumplings. This is the simple, clear, and uncomplicated recipe for chicken soup with cauliflower. I’m not inventing, just writing as I cook and test at home.

Chicken soup with cauliflower

Tags

Categories