Name: Chicken Soup (Shourbet Djaj)
Yield: Serves 6–8 people
Cuisine: Lebanon
Ingredients: 4–5 sprigs flat leaf parsley, chopped finely; juice of ½ lemon; 5 cups water; 1 cup pudding or Italian risotto rice; 1 knob butter; 3 teaspoons salt; 1 whole nutmeg; 1–2 cinnamon sticks; 2 teaspoons salt; 1 whole medium-size chicken

Preparation info

Serves
6–8
people

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

This is how my mum used to make this soup for us. My daughter Zeina uses courgettes and carrots because this is how I used to make it for them when they were kids so that they would eat their vegetables. I find that using just the rice and the parsley makes a very simple yet flavoursome dish.

Ingredients

1 whole medium-size chicken
juice of ½ lemon
3 teaspoons

Asia
Lebanon
Mediterranean
Soup
Gluten-free

Method

Wash chicken well, inside and out, with one teaspoon of salt and lemon juice.

Put chicken in a pot, cover with water and bring to the boil. Using a small sieve, remove the foam that collects at the top of the pot.

Add the cinnamon sticks, nutmeg and t

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