Chicken soup with spinach, cauliflower and beans
4 servings
60 minutes
This gentle and nutritious soup with chicken fillet, spinach, cauliflower, and beans is a true reflection of European culinary tradition that values the balance of taste and health. The chicken gives the soup a rich, deep flavor while the vegetables add freshness and lightness. Spinach adds a touch of greenery and softness, cauliflower brings a light creaminess, and beans enrich the dish with protein making it hearty. This soup warms wonderfully in cool weather and delights with its simplicity and harmony. It can be served as a standalone dish garnished with a boiled egg that adds extra texture. An ideal option for a light lunch or dinner that offers comfort and richness in every sip.
1
Prepare the products.
2
Thaw the cauliflower.
3
Put the chicken in the boiling water.
- Boneless chicken thigh fillet: 4 pieces
4
Add dried onion.
- Onion powder: 1 teaspoon
5
To salt.
- Salt: to taste
6
Add seasoning for the soup.
- Soup seasoning: to taste
7
Add a bay leaf.
- Bay leaf: 3 pieces
8
Remove the boiled chicken from the broth and cut it into small pieces.
- Boneless chicken thigh fillet: 4 pieces
9
Return the chicken to the broth.
- Boneless chicken thigh fillet: 4 pieces
10
Add beans.
- Canned beans: 1 jar
11
Add cauliflower.
- Cauliflower: 200 g
12
Rinse the spinach under running water.
- Spinach: 2 bunchs
13
To cut.
14
Add spinach to the soup.
- Spinach: 2 bunchs
15
Portion out and add a boiled egg.
- Chicken egg: 4 pieces