Follow these steps for perfect results
fowl
whole
rice
carrots
diced
celery
diced
tomato paste
cinnamon
salt
to taste
pepper
to taste
Cover the whole fowl with water in a large pot.
Simmer over medium heat until the chicken is very tender, about 2 to 3 hours.
Remove the chicken from the pot and set aside to cool slightly.
Add water to the broth in the pot, adjusting the amount to your desired soup consistency and volume.
Add diced carrots, diced celery, tomato paste, and cinnamon to the broth.
Bring the soup back to a simmer.
Add the rice to the simmering soup.
Cook until the rice is tender, about 15-20 minutes.
While the rice is cooking, shred or cut the chicken into bite-sized pieces.
Add the cooked chicken pieces to the soup.
Season the soup with salt and pepper to taste.
Serve hot.
Expert advice for the best results
Add a squeeze of lemon juice at the end for a brighter flavor.
Garnish with fresh parsley or cilantro.
For a richer broth, use chicken bones to make the stock.
Everything you need to know before you start
10 minutes
Can be made ahead and reheated.
Serve in a bowl, garnished with fresh herbs.
Serve with crusty bread for dipping.
Serve as a starter or a light meal.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Chicken soup is a comfort food staple in many cultures, including Syria.
Discover more delicious Syrian Lunch, Dinner recipes to expand your culinary repertoire
A hearty and flavorful Syrian lentil soup with Swiss chard, lemon juice, and aromatic spices.
A hearty and flavorful lentil soup with spinach, inspired by Syrian cuisine.
A classic Middle Eastern dish of rice and lentils, topped with sweet caramelized onions. This Syrian Mejaddarah is a comforting and flavorful vegetarian meal.
A hearty and flavorful Syrian noodle dish featuring lentils and aromatic spices.