Warm chicken and rice soup (shorbet jej wa riz)

The best part about being ill in the Salloum family is mum’s chicken soup. What I love most about it is that it is so light and beautifully seasoned. The broth melts ever so slowly all the way down into your stomach, making it the perfect pick-me-up for a cloudy head.

Warm chicken and rice soup (shorbet jej wa riz) Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Easy

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Ingredients

• 1 whole chicken (about 1.4 kg – 1.6 kg), rinsed
• 2 bay leaves
• 2 pieces cassia bark or 1 cinnamon stick
• 2 tsp seven-spice mix
• 1 lemon, halved
• 2 tsp salt flakes
• 200 g (1 cup) basmati rice, rinsed
• 2 carrots, finely diced
• 1 brown onion, finely chopped
• 2 celery stalks, finely diced
• 2 corn cobs, kernels cut off
• 1 small handful flat leaf parsley leaves, roughly chopped
• Extra virgin olive oil, for drizzling

Instructions

1. Place the whole chicken in a large saucepan with the bay leaves, cassia or cinnamon stick, seven spice mix, lemon and 1 tsp salt flakes. Cover completely with water and bring to a simmer over high heat. Reduce the heat to low and simmer gently for 40 minutes or until cooked through.
2. Meanwhile, rinse the rice well, then soak in a bowl of warm water for 30 minutes. Drain.
3. Remove the chicken from the stock. Strain the stock into a clean saucepan and discard the cinnamon, lemon and bay leaves. Add the carrot, onion, celery and corn to the stock and simmer over low heat for about 15 minutes.
4. Meanwhile, shred the chicken into small pieces, discarding the skin and bones.
5. Add the shredded chicken and drained rice to the stock along with the remaining 1 tsp salt. Bring to the simmer over medium heat, then simmer for 15 - 20 minutes or until the rice is tender. Stir in the parsley, then ladle into bowls and serve with a drizzle of olive oil.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch The Full Episode Here

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