Informations supplémentaires
35 min.
|
646 kcal
|
easy
|
|
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