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One chicken, two courses - Chicken soup and roast chicken


  1. Wash the chicken well and together with a carrot,  put it in a pot with water to boil for 1 hour.

  2. Turn on the oven at 180 degrees Celsius without the fan.

  3. Squeeze 2 lemons, add salt, mustard, pepper, thyme and oil and mix. Add a little broth from the pot that the chicken boiled and put the peeled potatoes in the bowl.

  4. Empty the potatoes in a pan together with the juice and bake for 1 hour in the oven.

  5. Remove the chicken from the pot, add the rice to the broth and boil.

  6. Chop the chicken and season with salt and pepper. I chop the breast and put it back in the soup towards the end of the boiling together with the salt and pepper.

  7. Remove the potatoes, mix them, place the meat on top and put in the oven for 30 minutes.

  8. Beat the eggs with the whisk and add the lemon. Gradually add broth from the soup to carefully raise the temperature of the egg and lemon before pouring it into the pot.


1 chicken (1500 g)

150 g rice

2 lemons

2 eggs

Salt + pepper

For the oven

1 kg potatoes

1 tbsp. mustard

2 lemons

A few sprigs of fresh thyme or 1 tbsp. dried

3 tbsp. olive oil

Or a cup of the boiled chicken broth

Salt + Pepper

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