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.

• Calories: 615 Calories

Ingredients

• salt and pepper to taste
• 2 cups white rice
• 3 cinnamon sticks
• 4 carrots
• 1 (2 to 3 pound) whole chicken
• 2 tablespoons chopped fresh cilantro
• 5 cloves garlic
• 3 stalks celery, with leaves
• 2 onions
• 10 whole cloves
• 10 whole black peppercorns
• 1 bay leaf (Optional)

Recipe Instructions

Step 1

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.

Step 2

Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.

Step 3

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.

Step 4

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.

Step 5

Once soup has reached desired thickness heat through and serve.