Chicken Soup Tete Style
"My husband's Grandmother from Syria made soup similar to this. Very hearty and great for those who don't feel well."
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Ingredientsservings 615 cals
Original recipe yields 5 servings (4 to 6 servings)
- Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
- Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
- In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
- Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
- Once soup has reached desired thickness heat through and serve.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 615 calories; 17 g fat; 74.5 g carbohydrates; 38.6 g protein; 100 mg cholesterol; 157 mg sodium. Full nutrition
ReviewsRead all reviews 5
When made as instructed, it's a bit of a mild soup. There is nothing wrong with the recipe itself, though, it merely is a bit lazy on the prep work. If you want the soup to be spicy, you will ...