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Lebanese Chicken Soup

Source: http://pinceedesel.overblog.com/une-bonne-soupe-libanaise

Soup Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 90 minutes
Energy: 615 kcal / serving

Instructions

  • 1.   Place the whole chicken in a large pot or Dutch oven and cover it with salted water. Stop cooking as soon as the chicken is cooked.
  • 2.   Cut the chicken: leave the thighs and wings whole and cut the rest into medium-sized pieces. Strain the water.
  • 3.   Return the chicken to the skimmed water with all the remaining ingredients. Simmer until the rice is well cooked.

Notes & Suggestions

  • For the spices, it is best to use:
    - 1 piece of raw cinnamon bark (rather than a cinnamon stick)
    - 1 piece of dried black pepper root (about 2 cm)
    - 1 piece of dried ginger root (about 2 cm)

    You are likely to not find these spices in a supermarket. You will need to go to oriental or Asian grocery stores.

Ingredients for servings

  • 1 chicken
  • 1 onion
  • 1 sprig of cinnamon
  • 2 glass of basmati rice
  • 1 sprig of black pepper
  • 1 fresh ginger
  • salt (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    615 kcal
    31 %
  • Fat
    11,66 g
    17 %
  • of which saturated
    2,66 g
    13 %
  • Carbohydrates
    62,74 g
    24 %
  • of which sugar
    1,55 g
    2 %
  • Protein
    63,9 g
    128 %
  • Fibers
    1,46 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.