Chicken soup with rice Chicken soup with rice Israeli Kitchen Photo: Miriam Kresh

Green chicken soup with rice

A rich, smooth and spicy alternative to the usual chicken soup.

Print
  • Yield: Serves 6 generously
  • Prep time: 10 minutes
  • Cook time: 2 hours

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.

Ingredients

  • 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

Directions

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.

Related Topics: Meat and Poultry, Mediterranean, Soups

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus