Chicken, Cauliflower And Fennel Soup

• 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

1. 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.
2. 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.
3. 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.

onion, skinon chicken, parsnip, bay leaf, black peppercorns, salt, carrots, celeriac, longgrain rice, fennel, lemon juice, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/17439 (may not work)