Light chicken soup with cauliflower, great for a family lunch or dinner. The combination of chicken stock and vegetables gives an excellent result.
Cooking time 1 hour
Chicken 2-3 pcs
Carrot 1 pc
Onion 1 pc
Wash the chicken pieces well, peel the onions and carrots. Fold in a saucepan and cover with cold water, cook for 45-50 minutes. Remove the onion from the broth. Cool the meat and carrots.
Strain the broth. Disassemble the cauliflower into small inflorescences, cut the carrots into cubes.
Separate the meat from the bones.
Put cabbage, carrots and meat in a saucepan with broth. Cook for 2-3 minutes. Salt.
Let it brew a little and pour into plates. Sprinkle with finely chopped parsley before serving.