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This is a great version of this soup...


  • 1 garlic clove, minced
  • 1/4 teaspoon cumin seed, (I just used ground cumin)
  • 6 whole cloves, finely crushed
  • 1 tablespoon curry powder (or to taste) I also used garam marsala and a pinch of cinnamon
  • 1/4 teaspoon ginger, ground (fresh is good here too)
  • I added 1 medium eggplant diced small
  • cayenne pepper
  • 1/4 cup unsalted butter (1/2 stick) (I left this out and used evoo)
  • 1 (4-4 1/4 lb) roasting chickens, cut into serving pieces (2 chicken breasts works well too I just browned it)
  • chicken giblets, coarsely chopped (No giblets for me so I just used chicken broth and didn't roast the chicken just browned it in my pan)
  • 3 stalks celery, with leaves, thinly sliced
  • 2 large onions, chopped
  • 2 carrots, diced
  • 1 leek, thinly sliced (white part only)
  • 11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
  • salt & pepper, freshly ground
  • 2/3 cup long grain rice
  • 2 medium apples, peeled, cored and diced (tart)
  • 1 cup plain yogurt
  • 2 tablespoons fresh lemon juice (or to taste) also used the rind while sauteing the veggies
  • 2/3 cup whipping cream, warmed
  • chopped fresh parsley, to garnish
  • lightly toasted sliced almonds, to garnish


  • Combine garlic and spices.
  • Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides. Add giblets and saute until cooked through.
  • Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  • Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender. Add to chicken.
  • Stir in remaining stock and season with salt and pepper. Cover and simmer 30 minutes.
  • Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  • When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes. Degrease soup if necessary.
  • Stir in lemon juice, then blend in cream. Taste and adjust seasoning.
  • Pour into heated tureen and sprinkle with parsley and almonds.

Categories: Soup 
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