Prep 15 mins
Cook 20 mins
Optionally add peas, dill and lemon juice at the end (better!)
Make and share this Middle East Chicken Soup recipe from Food.com.
- 6 cups chicken broth
- 2 small onions, finely chopped
- 1 piece celery, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 1⁄3 cup raw rice or 1 cup cooked rice
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1 -2 cup cooked chicken, diced
- 1 large tomatoes, chopped or 1 (16 ounce) can diced tomatoes with juice
- Simmer the broth, onion, celery, carrot, garlic, cumin and cayenne (with raw rice, if using), for 10 minutes.
- Add cooked rice (if using), the chicken, and the tomato and simmer 10 more minutes.
This was a very good idea! What I did was I diced up 1 raw chicken breast, sauteed it in 1-2 tbsp oil with minced garlic, garlic salt, oregano and fresh rosemary. As the chicken finished up cooking I added the onion and carrot (not a celery fan) and sauteed it for a few more minutes. Then I added the broth, waited for it to boil and put in the rice. I put in a lot more cumin and pepper than the recipe called for. It turned out excellent!
This soup was just OK for me. My hubby really liked it, but I didn't care for the flavor that the peas added to the broth. (I don't care for peas in casseroles for the same reason, and should have known better.) I downsized the recipe to only 3 servings without a problem, and added the peas and the lemon juice suggested in the intro. It was easy to prepare.