From Bon Appetit
Lemony Cauliflower Chicken and Rice Soup
- Makes
- 6–8 servings
- Ingredients
- 16
12 things you may not have.
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Ingredients
- 2½ lb. (1.1 kg) skin-on bone-in chicken thighs (6–8 thighs)
- Kosher salt, freshly cracked black pepper, to taste
- Extra-virgin olive oil, for searing
- 1 large yellow onion, small diced
- 3 celery stalks, small diced
- 1 small fennel bulb, cored and small diced
- 5 garlic cloves, minced
- 8 cups (1.9 L) unsalted chicken broth, homemade or store-bought
- 1 small head cauliflower (about 2 lb./907 g), cored and cut into bite-size florets
- 2 Parmesan rinds (if you have them)
- 2 dried bay leaves
- 4 eggs
- Zest and juice of 2 lemons (zest reserved for serving)
- Cooked jasmine rice, to taste (see Note)
- Fresh dill fronds, to taste
- Freshly grated Pecorino Romano, to taste
The method
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