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 Chicken Soup with Cauliflower Recipe
The soup turns out to be thick, rich, but at the same time low-fat and easy for the stomach. Cauliflower is a storehouse of trace elements, and ginger protects against colds.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Spanish Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. First, cook half of the skinless chicken.
    First, cook half of the skinless chicken.
  2. Cut the vegetables into small cubes, divide the cabbage into inflorescences.
    Cut the vegetables into small cubes, divide the cabbage into inflorescences.
  3. Take out the chicken meat and toss the vegetables, add pepper, peas and cloves. Salt. Cook for 15 minutes until the potatoes are ready.
    Take out the chicken meat and toss the vegetables, add pepper, peas and cloves. Salt. Cook for 15 minutes until the potatoes are ready.
  4. Separate the chicken meat from the bones and cut into small pieces.
    Separate the chicken meat from the bones and cut into small pieces.
  5. When the potatoes in the soup are ready, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
    When the potatoes in the soup are ready, return the meat to the pan, add a pinch of dry ginger and a pinch of curry.
  6. As soon as the soup boils, beat 1 egg and pour into the soup in a thin stream, stirring.
    As soon as the soup boils, beat 1 egg and pour into the soup in a thin stream, stirring.
  7. Let the soup boil again, add finely chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.
    Let the soup boil again, add finely chopped parsley and remove from heat. Infuse for 5-7 minutes and serve with toast or fragrant bread.
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