- 4 tbs grass-fed unsalted butter, divided
- 2 chicken thighs, on-the-bone, with skin
- 2 chicken breasts, on-the-bone, with skin
- 1 small onion, finely chopped
- 1 small aubergine, peeled and diced
- 2 celery stalks, finely sliced
- 3 cloves garlic, finely chopped
- 1/4 tsp red chilli flakes , plus extra to serve
- 1 1/2 L reduced-salt chicken stock
- 300 g (2 cups) cauliflower florets, grated or riced
- 55 g (1/2 cup) Parmesan, finely grated
- 15 g (1/2 cup) flat-leaf parsley, chopped
- 1 small lemon, zested and cut into slices or half-moons
- Freshly ground black pepper
Melt 2 tbsp butter in a large casserole dish set over moderate heat. Meanwhile, season the chicken pieces with salt and pepper on both sides.
Add the chicken to the dish and sear until golden brown all over, turning a few times, 5-6 minutes. Remove from the dish to a plate.
Reduce the heat under the dish to medium; add the remaining butter. Stir in the onion, aubergine, celery, and a pinch of salt, sweating until softened, 5-6 minutes.
Add the garlic and chill flakes; continue to cook until fragrant, about 1 minute. Stir in the stock and bring to a rapid simmer.
Once simmering, return the chicken to the dish; stir in the cauliflower and return to a simmer, cooking until the chicken is cooked through, stirring occasionally, 25-30 minutes.
When the chicken is ready, remove from the dish to a plate and let cool for 5 minutes; keep the soup at a gentle simmer.
After cooling, remove the skin and bones from the chicken. Shred or chop the meat and stir it back into the soup along with the Parmesan and some salt and pepper to taste.
Ladle the soup into bowls and garnish with parsley, lemon zest, lemon slices, and more chilli flakes, if desired.