Chicken, Cauliflower And Fennel Soup - cooking recipe

Ingredients

1 None medium onion, peeled and halved
1 None skin-on chicken breast on the bone (about 600g)
1 None parsnip, peeled and cut into chunks
1 None bay leaf
1 tsp black peppercorns
1/2 tsp salt
2 None carrots, peeled and sliced
1 None leek, sliced
200 g celeriac, peeled and cut into chunks
50 g long-grain rice
500 g cauliflower, broken into small florets
250 g fennel, cut into strips
None None Dash of lemon juice
30 g fresh chives, chopped

Preparation

Heat a large saucepan and saute the onion with the cut sides facing down for 2 mins. Add in 8 cups of water, add the chicken, parsnip, bay leaf, peppercorns, salt and half the carrot, leek and celery root. Bring to a boil, cover and simmer for 30 mins.
Cook the rice according to the package directions. Drain and set aside. Remove the chicken with a slotted spoon and set aside. Pour the soup through a sieve into a clean saucepan. Add the cauliflower, fennel and remaining carrot, leek and celery root and bring to a boil. Cover and simmer for 8 mins.
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. Garnish with the chives.