Greek Lemon Rice and Chicken Soup

Greek Lemon Rice and Chicken Soup
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  • Servings : 5 people
  • Prep Time : 40 minutes
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IngredientsProductProduct Image
2 chicken breasts, cubed600 g Kenchic Boneless Chicken Breast - KSh 810
1 cup boiled rice1 kg Sunrice Basmati Rice - KSh 235
2 red onions, cubed1 kg Fresh Onions - KSh 140
2 tablespoons garlic paste 170 g Generic Organic Garlic Paste - KSh 350
1 teaspoon cumin seeds50 g Tropical Heat Cumin Seeds Ground - Ksh 89
1 lemon, zest and juice1 kg Fresh Imported Lemons - KSh 399
5 cups of water500 ml Keringet Mineral Water - KSh 41
2 stock cubes160 g (40) Knorr Cube Little Bull - KSh 89
2 tablespoons butter 250 g Daima Unsalted Butter - KSh 300
3 spring onions sliced 1 bunch Fresh Spring Onions - KSh 25
1/4 cup of cooking cream 500 ml Bio Long life Cooking Cream - KSh 270
3 tomatoes, cubed 400 g Santa Maria Peeled Tomatoes - Ksh 139
1/4 cup of Greek yogurt 200 ml Bio Greek Yoghurt Plain - Ksh 165
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Instructions

Step 1: In a large pan melt your butter and 2 tablespoons of oil, add your onions, spring onions, stock cubes and cumin seeds and cook until translucent.
Step 2: Add your garlic paste and chicken and pan-fry until sealed, shortly after add your water and cooked rice and allow to come to the boil, lower the heat and allow to simmer for 25 minutes.
Step 3: Add your cream, greek yogurt and tomatoes and continue to cook for 15 minutes.
Step 4: Allow to sit for 1 hour before serving, reheat and serve.