- ¼ teacup of olive oil (50 grams)
- 50 grams of butter
- 1 medium onion coarsely chopped
- 1 clove of garlic
- 1 chicken fillet cut into chunks
- 1 cube of chicken broth
- A pinch of salt
- 1 tsp turmeric
- 1/3 teaspoon white rice (60 grams)
- 1.2 litres of water
- Juice of 1 lemon
In a saucepan heat the olive oil and the butter. Cook the onion and the garlic for 2 minutes on medium to high heat. Then add the chicken and the cube of chicken broth and cook for another 5 minutes.
Add the water, the salt, the pepper and the turmeric and bring to boil. Once boiling, reduce the heat to minimum, cover the pot and simmer for 30 minutes.
Use a mini pimmer to smooth the soup, add the lemon juice and serve.