Why chicken bouillon powder for soup, couscous and rice?
Most dishes ordered every day in restaurants and hotels start from a pot of broth: soups, couscous, rice and pasta cooked in sauce. Boiling chicken and bones for hours takes gas, time and stove space, and the taste changes from chef to chef and shift to shift. Al Laith chicken bouillon powder code 120 solves this: dissolve 25–30 g in every 1 litre of hot water and you have chicken stock in seconds, with the same taste in every pot.
Orzo soup with chicken broth
Chicken orzo soup (lisan al-asfour) is one of the most ordered soups on restaurant menus and hotel buffets. Sauté onion and garlic in a little oil, toast the orzo for about two minutes until golden, add the broth, bring it to a boil and simmer until the pasta is cooked, about 15 minutes.
- Broth: 25–30 g bouillon powder per 1 litre of hot water, stirred until dissolved.
- Salt: the powder contains salt, so taste before adding more.
- Finish: chopped parsley and a squeeze of lemon.
Red tomato soup with chickpeas and mint
Tomato soup with chickpeas, orzo and dried mint is traditionally made with lamb. For a chicken version, the bouillon is the base: make the broth at the same dose, cook the tomato paste in it, add the chickpeas and orzo, and add the dried mint at the end so its aroma stays.
Chicken and vegetable couscous
Couscous is steamed over a gently simmering pot of broth, and the broth is poured over it or served on the side, so the whole dish depends on that broth. Make it with chicken bouillon powder instead of plain water and cook the chicken and vegetables in it for the same taste in every plate.
Rice and one-pot pasta
Cook rice in the broth instead of plain water, using the amount of liquid you normally use; for an oriental aroma add a little mastic powder to the rice stock. One-pot pasta cooked in tomato sauce (mbakbaka style) also takes the broth in place of water, so the flavour goes into the pasta itself.
How much bouillon per pot
| Pot size | Bouillon powder |
|---|---|
| 10 L | 250–300 g |
| 20 L | 500–600 g |
| 40 L | 1–1.2 kg |
Weigh it, don't spoon it, and write the weight in the kitchen recipe.
Mistakes to avoid
- Adding the recipe's full salt before tasting — the bouillon already contains salt.
- Sprinkling the powder straight onto food — dissolve it in hot water first.
- Raising the dose for a "stronger taste" — keep 25–30 g per litre and adjust with spices.
Hotel kitchens and buffets
Buffets need soup, couscous and rice every day in large quantities. With bouillon powder you prepare for each shift instead of storing liquid stock, and the taste stays the same at breakfast, lunch and dinner. For larger daily volumes, chicken bouillon powder code 115 is the practical choice at the same dose. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags. Send us your restaurant type and dishes on WhatsApp for a quote.
Frequently asked questions
How do I make orzo soup with chicken bouillon powder?
Sauté onion and garlic, toast the orzo for two minutes, add broth made with 25–30 g bouillon per litre of hot water and simmer about 15 minutes. Taste before salting.
How much bouillon for a 20-litre couscous pot?
500–600 g, at 25–30 g per litre of water.
Can I cook rice in bouillon instead of water?
Yes. Make the broth at the same dose and use it in the same amount as your usual water. Taste before adding salt.
More articles you may find useful
- What Is Curry Extract Powder? Uses in Restaurants
- What Is Chicken Bouillon Powder? Restaurant Uses
- How to Keep the Same Taste Across Every Branch
Chicken bouillon powder · code 120 — see the product page and request a quote on WhatsApp.