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Chicken Soup with Cauliflower and Broccoli
Chicken Soup with Cauliflower and Broccoli
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Recipe Details:
An unusual combination of ingredients makes this diabetic-friendly chicken soup an interesting addition to your dinner menu.
Ingredients:
Chicken breast – 1 lb.
Barley – 1/3 cup
Cauliflower – 3.5 Oz
Broccoli – 3.5 Oz
Jerusalem artichoke (peeled and cut into small pieces) – 1 tuber
Step 1 Wash the barley thoroughly and then soak in water for 3 hours. Step 2 Make chicken broth: Put chicken breast in a saucepan, add 1.5 liters of water and boil for 30 minutes. When the broth is ready, remove the meat from it and put aside. Strain the broth. Step 3 Add barley to the chicken broth and cook for 30 minutes. Step 4 While the barley is cooking, fry the chopped carrot, onion, and tomato for 3 minutes in a frying pan, then add a little chicken broth and simmer covered for a few minutes until the vegetables get a bit soft. Step 5 Divide cauliflower and broccoli into inflorescences. Step 6 After 30 minutes of cooking the barley, add the vegetables to it with 5 minutes interval in the following order: zucchini, cauliflower, Jerusalem artichoke, fried carrot, onion, and tomato, and then broccoli. Salt to taste. Turn off the heat after 5 minutes from adding broccoli to the soup. Step 7 Cut the cooked chicken breast into cubes. Step 8 Pour the ready chicken broth soup with vegetables and barley into plates, put the chicken breast on top, sprinkle with fresh dill and parsley. Enjoy!
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