Prep 8 mins
Cook 5 hrs
A wonderful, from scratch, chicken and rice soup. It's lovely to make on a cool fall day or in frosty winter. I am posting it as originally written but I like brown rice in it. Don't be afraid of the cinnamon it's what makes it so different and interesting.I must admit that I do peel the onion and garlic. This can be a full meal by adding some veggies and serving with some lovely crusty bread and fresh sliced apples and cheese for dessert.
- 1 (2 -3 lb) roasting chickens
- 3 stalks celery, with leaves
- 4 carrots
- 2 onions
- 5 garlic cloves
- 10 whole cloves
- 3 cinnamon sticks, 4 inch
- 2 tablespoons chopped fresh cilantro
- 10 whole black peppercorns
- 1 bay leaf (optional)
- 2 cups white rice
- salt and pepper
- Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins.
- 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(soak brown rice for about an hour). 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.
I was really intrigued by the clove, cinnamon and cilantro combination, and just had to try this recipe. It does take a while, but I love to have something simmering all day (when I have the time!). This soup did not disappoint. It was quite thick, almost a stew instead of a soup. I didn't measure the amount of water I used, just made sure it was 3 inches above the chicken. When I reheat, I'll add some additional chicken stock to make it thinner. I did add in the carrots and some of the celery I used to cook with the chicken to add some color. This will be great to have in the freezer for the next time I have a cold, or just need some comforting chicken soup. Thanks so much for the recipe.
I LOVE chicken soup! I always make huge potfuls and freeze. Yesterday I was ready to make more and remembered seeing this recipe. I had everything but the fresh cilantro so I used some coriander seeds along with the peppercorns, cloves and bay leaf. I put it all into a ball tea strainer. I was lucky to get celery with leaves at a eastern market (supermarkets here have the leaves cut off). After the soup was drained and cooled, I put it into the fridge for a few hours so the fat would congeal on top....easy to remove that way. Finished the recipe in early eve. This was an extremely delish soup! I used eight cups of water with 1 level tbls kosher salt. Used white rice this time but plan on using brown next time. Also might add some cumin seed to the mix.