Directions:
- In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
- Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
- Remove the chicken from the bones & place the chicken back in the pot.
- Add the chickpeas to the pot & simmer for further 10 minutes covered.
- Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
- Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
- Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.6 Kcal (346 kJ) | ||
| Calories from fat | 30.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 15.73mg | 1% | |
| Potassium | 60.08mg | 1% | |
| Total Carbs | 10.13g | 3% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 74.8mg | 416% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 113.3 Kcal (474 kJ) | ||
| Calories from fat | 42.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 5% | |
|---|---|---|---|
| Cholesterol | 42.52mg | 10% | |
| Sodium | 21.58mg | 1% | |
| Potassium | 82.41mg | 1% | |
| Total Carbs | 13.9g | 3% | |
| Sugars | 2.61g | 8% | |
| Dietary Fiber | 3.14g | 9% | |
| Protein | 4.8g | 7% | |
| Vitamin C | 10.3mg | 13% | |
| Iron | 102.7mg | 416% | |
| Calcium | 34.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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