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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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

615 calories; 17 g total fat; 100 mg cholesterol; 157 mg sodium. 74.5 g carbohydrates; 38.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2003
Delicious for a cold rainy day...but it takes time. Read More
(6)

Most helpful critical review

Rating: 1 stars
06/09/2003
Very bland and very disappointing. A lot of work and not much flavor. Read More
(5)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/08/2003
Delicious for a cold rainy day...but it takes time. Read More
(6)
Rating: 5 stars
06/08/2003
Delicious for a cold rainy day...but it takes time. Read More
(6)
Rating: 1 stars
06/08/2003
Very bland and very disappointing. A lot of work and not much flavor. Read More
(5)
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Rating: 4 stars
08/12/2007
very good - more of a stew than a soup. (thick) Read More
(2)
Rating: 4 stars
12/12/2012
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 need to grab an herb grinder and grind the clove cinnamon peppercorns. If you want it to be more pungent and aromatic (oniony/ garlicy) you should chop the garlic and onion. The smaller you chop anything you put into a soup the more flavor from it you'll get. I also heartily recommend adding some more carrots and fresh cilantro into the final soup for color. Or if you want it to be pretty put fresh cilantro on top of each bowl and let people stir it in. I made the entire thing by deboning a roast chicken making stock instead of broth and then draining it back into the pot with chicken rice extra carrots and additional cilantro. It's not JUST what's in the pot that makes the food taste good- but how you fix the recipe. This is one of those cases where things can become bland really fast. Read More
(1)
Rating: 4 stars
02/08/2007
I tried to do a crock-pot vegetarian version of this recipe which turned out badly because it ended up more like gruel than soup in texture. Not the recipe's fault though. My daughter loved the taste and ate it enthusiastically despite the texture. I might try this again on the stove with a different vegetarian substitute for the chicken. Read More
(1)
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