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Lemon Chicken and Rice Soup

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Lemon Chicken and Rice Soup

with cabbage, dill and a garlic chili oil

Informations supplémentaires
35 min. | 646 kcal | easy | Spicy, Even better the next day | Printable version
1. Cook the rice Rinse the rice. Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes.
2. Setup Thinly slice the garlic and cabbage. Chop the onion and dill. Cut the carrot into small pieces. Zest the lemon. Put the broth cube in 4.5 2P | 6 3P cups of water. Cut the chicken into small pieces.
3. Make the garlic oil (optionnal) Heat 1/3 cup of oil in a pan over medium high heat. Add the garlic and chili flakes to taste (spicy!) and cook about 3 minutes until the garlic turns golden brown. Remove the oil from the pot. Reserve.
4. Cook the chicken Add a drizzle of oil to the pot. Cook the chicken 4-5 minutes until coloured. Add salt and pepper.
5. Make the soup Add the broth, cabbage, carrot and onion. Bring to a boil. Simmer covered for 10 minutes over medium heat. Add the rice, some lemon juice and the dill. Adjust seasoning to taste.
6. Plate your dish Serve the soup in bowls and garnish with the zest and the garlic oil. Bon appétit!
2unitChicken Breast
140gBasmati Rice
125gSliced green cabbage
0.5unitDill
2.5gChili Flakes
2unitGarlic Clove(s)
0.5unitYellow Onion(s)
0.5unitLemon
1unitCarrot(s)
1unitChicken Broth Cube(s)
What you need pots, microplane/zester, bowl
646 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 70g
23%
fat 8g
12%
cholesterol 199mg
66%
fiber 5g
20%
protein 68g
saturated 2g
10%
sodium 1415mg
59%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg