Summary

Ingredients

• 1 onion (s)
• 250 ml milk 1.5%
• 500 ml water
• 2 teaspoons chicken broth, (grainy broth)
• 1 tablespoon flour
• 1 tablespoon clarified butter
• 1 cup rice, cooked
• 0.5 ½ chicken, fried or leftovers
• Marjoram, dried
• Curry powder

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Instructions

1. Heat clarified butter in a saucepan. Peel and dice the onion and add to it. Sweat a little. Dust with flour and brown a little more. Deglaze with milk + water. Dissolve the granulated broth in it.
2. Peel off the meat from the roast chicken and cut into small pieces. Add the rice to the soup. Let simmer a little more so that the soup binds. Season to taste with dried marjoram and a little curry.