Green chicken soup with rice
A rich, smooth and spicy alternative to the usual chicken soup.
I had a great urge to eat chicken soup. Chicken soup with rice. Not only with rice, but slow-cooked, so the rice almost dissolves and makes the soup creamy. And I found a recipe in one of my cookbooks. A chicken soup spicy with cardamom, turmeric and cinnamon. Brightened with lemon juice. And so soothing and satisfying to eat.
Truth is, at first I thought: “Chicken soup with cinnamon?!” But I can tell you – it’s not only easy to cook, it’s really easy to eat. It's just that warm, subtly exotic soup that your dinner needs on a really cold night.
- 1 whole chicken
- 4 celery stalks, with some of the leaves, chopped
- 2/3 cup short-grain rice, clean and rinsed
- 1 small onion, chopped
- 1 teaspoon ground cardamom
- 2 teaspoons salt
- 1 1/2 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated ginger root, or 1/2 teaspoon dried, ground ginger
- More salt and pepper to taste
- Juice of 1 large lemon or 1/4 preserved lemon
Place the chicken in a large pot and add 11 cups of water.
Bring to a boil, removing any scum that rises to the surface.
Add all the other ingredients plus 2 teaspoons of salt.
Simmer 1 hour over a low flame.
Remove the chicken to a large platter or a chopping block. Let it cool a few minutes until you can handle it.
Take away the skin and remove the bones. Return the flesh to the soup pot.
Simmer the soup 1/2 hour longer.
Taste for salt and pepper; add more if needed.
Serve the soup with plenty of chicken in each bowl.
Adapted from 'The Book of Jewish Food' by Claudia Roden.