Chicken Soup with Broccoli and Cauliflower

Water, Chicken breast (fillet), Onion, Carrot, Bell pepper, Colored cauliflower, Broccoli, Parsley, Sunflower oil, Bay leaf, Black pepper, Ground allspice, Table salt

Slice: 10 min. Boil: 10 min. To boil: 5 min. Boil: 10 min. To boil: 15 min. To boil: 10 min. Cool down: 10 min. Slice: 5 min. To boil: 5 min. Slice: 5 min. To boil: 3 min. To boil: 1 min. Cooking: 5 min. Boil: 5 min.

Chicken breast (fillet) (600 g): rinse it, remove any skin, and separate the fillet from the bone if needed. Cover it with boiling water and boil for 3–5 minutes. Prepare the chicken for the next cooking stage: drain the first broth and rinse the meat under cold water.

Transfer the chicken to a clean pot and add fresh water (1800 g), salt (to taste), bay leaf (1 g), and ground allspice (0.5 g). Bring to a boil and boil gently for 10–15 minutes.

Dice the onion (150 g) and grate the carrot (150 g) coarsely. Add them and boil gently for 8–10 minutes, until tender but not mushy.

Remove the chicken and let it cool briefly. Cut the bell pepper (100 g) into strips; divide the colored cauliflower (100 g) and broccoli (100 g) into small florets, rinse, and add them to the pot. Bring to a boil and cook for about 5 minutes.

Cut the chicken into small pieces and return it to the soup. Pour in the sunflower oil (14 g), add black pepper (1 g), freshly ground, check the salt, and boil gently for another 2–3 minutes after the boil; the chicken must be fully cooked with no pink areas.

Finely chop the parsley (15 g). Add it to the soup and boil for about 1 minute, then remove from the heat. Serve hot.