Chicken_soup

1 kg chicken - skinless

1 small onion - diced

1 cinnamon stick

2 bay leaves

4 cardamom pods

1 cup egyptian rice

1 tbsp ghee

1/2 tsp ground cinnamon

1 tsp salt

7 cups water

1 lemon sliced for garnish

Start by washing the rice, strain and set aside

In a deep pot add the ghee, then add the chicken and stir until it changes to a golden colour on the outside

Next add the water to the pot, along with the cinnamon stick, cardamom pods and cover. Simmer on a low heat for 35- 45 minutes or until the chicken has cooked

Remove the chicken from the broth, debone and shred. Set aside

In another pot, strain the chicken stock from the pot. Add the rice, ground cinnamon, salt and cover. Simmer for 30 - 45 minutes or until the rice has cooked.

Add the shredded chicken back in the soup and simmer for 5 minutes until the ingredients are well combined

Transfer the soup to your choice of serving dish, garnish as desired. Serve hot with lemon juice.