• 450g Sadia Chicken Breasts, thawed
  • 1 tablespoon Olive oil
  • 1 Onion, finely diced
  • 1 Carrot, peeled and diced
  • 2 Celery sticks, diced
  • To taste Sea salt and freshly ground black pepper
  • 2 Litres Water
  • 3/4 cup Egyptian rice
  • 2 Eggs, lightly beaten
  • 3 tablespoons Lemon juice
  • 2 tablespoons Coriander leaves



Cut the Sadia Chicken Breasts into thin strips and set aside.


Heat the olive oil in a large saucepan over medium heat, add the onion and cook for 2 minutes, stirring occasionally. Add the carrot and celery and cook for 5 minutes, stirring occasionally. Season well with salt and pepper.


Add the water and bring to a boil, reduce heat and simmer gently for 10 minutes, then add the rice and cook for 15-20 minutes, or until tender.


Add the chicken to the soup and simmer until cooked through.


Break the eggs into a medium bowl, whisk in the lemon juice. Slowly whisk in 1 cup of the hot soup, and then pour the egg mixture into the soup, stirring constantly. Check the seasoning and add more salt and pepper to taste. Ladle into warm bowls and garnish with coriander.

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