Greek Lemon Rice and Chicken Soup

  • Serves: 5 people
  • Prep Time: 40 minutes



  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.
  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.
  3. Add your cream, greek yogurt and tomatoes and continue to cook for 15 minutes.
  4. Allow to sit for 1 hour before serving, reheat and serve.
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