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Meat
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This is such a light, healthy, and delicious soup with a backdrop of cauliflower and full of protein from the chicken. I love soup, no matter what time of the year, and this is so perfect for Pesach.
1 tablespoon Tuscanini Olive Oil
2 onions, diced
4 stalks celery, diced
3 medium zucchinis, with or without peel, cut into chunks
1 teaspoon Gefen Salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
6 chicken thighs, skinned and placed in a netted bag
2 24-ounce (680-gram) bags Beleaves Frozen Cauliflower or an additional 4 zucchinis
6 cups chicken broth
Heat oil in a pot over medium heat. Add onions; cook, stirring occasionally, for 10 minutes, until soft.
Add celery, zucchini, salt, and pepper and sauté until translucent.
Add the bag of chicken to the pot, then the cauliflower on top. Add broth till about one inch (two and and a half centimeters) below the top of the vegetable line, making sure the chicken is immersed. Too much broth can make the soup watery.
Bring to a boil, then simmer for one hour, covered.
Remove the chicken bag from the soup and set aside to cool.
Puree the soup using an immersion blender.
Once the chicken is cool enough to handle, shred the chicken off the bone and return it to the soup.
Season with salt and pepper to taste.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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