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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Ridiculously easy and out-of-this-world delicious! The chicken adds amazing flavor to this simple yet satisfying soup.
2 tablespoons oil
5 large onions, diced
5 large stalks celery, chopped
4 small chicken bottoms
6 cups water
1 scant teaspoon salt
In a large, heavy-bottomed pot, sauté onions over medium heat until soft and golden.
Add celery and continue to sauté, stirring occasionally.
Place chicken in pot and cover with water. Add salt and bring to a boil. Lower heat and allow to simmer for two hours.
Remove chicken from pot and set aside to cool. Blend soup with an immersion blender until smooth.
Stir in riced cauliflower until heated through.
Debone cooked chicken and shred with a fork. Reserve for the chicken sandwich recipe.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Riced cauliflower How important is the riced cauliflower?
The riced cauliflower adds extra nutrients, heartiness, and texture to the soup.
Rich onion-celery soup You have listed this as pareve, but it calls for chicken bottoms!