Recipe by Mirj
This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.
Top Review by Lorac
When DIL #2 arrived for the holidays with a very bad cold, I cooked her a big pot of your fantastic Chicken Vegetable Soup with Cumin and Dill. A week later, when I started sniffling and sneezing, I was attracted by the tomatoes and seasonings in this soup. What a delicious, soothing and heart warming soup! The only thing I changed was to sub celery for the squash. The paprika and tumeric add a subtle yet enhancing flavor. Thanks Mirjam - you are truly my soup maven !
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 1⁄4 kg chicken pieces (legs, thighs or wings)
- salt & freshly ground black pepper
- 8 cups water
- 250 -300 g ripe tomatoes or 1 (400 g) can tomatoes, diced
- 3 cloves garlic, chopped
- 1 teaspoon paprika
- 1⁄4 teaspoon turmeric
- 2 pale green squash or 2 zucchini, diced
- 1⁄2-3⁄4 cup long-grain rice or 1⁄2-3⁄4 cup basmati rice
- 1⁄3 cup chopped parsley or 1⁄3 cup coriander
- cayenne pepper
Directions See How It's Made
- Heat oil in a large, heavy soup pot or stew pan.
- Add onion and saute over medium heat until golden.
- Add chicken, sprinkle with salt and pepper and saute 7 minutes.
- Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
- Skim foam from surface.
- Cover and simmer 45 minutes, skimming fat occasionally.
- Add squash and cook for 10 minutes or until zucchini and chicken are tender.
- In a separate saucepan, bring 4 cups water to a boil and add salt.
- Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
- Drain well.
- Rinse with cold water if cooking it ahead, and drain well.