Thursday, January 07, 2010
Chicken Soup with Rice
On the drive home from my parents’ house after the holidays, I got food poisoning (from a fast-food restaurant where we stopped for lunch). I was out of commission for almost two days and could barely eat anything. I decided to make chicken soup, since that always seems to help, regardless of the situation. And a real chicken soup, too, nothing from a can or box.
I pulled out the fabulous cookbook I got on my birthday, The Book of Jewish Food, and looked for a recipe. Now, I don’t know about you, but when I’m feeling so poorly that the only thing I want to eat is chicken soup, I am in no condition to deal with butchering a whole chicken carcass. So I decided to make a soup that substitutes chicken wings for the whole chicken, and I made the variation that adds an onion (always good for a cold) and ginger (helps settle the stomach). I sent the Engineer to the grocery store and, since our store is legendary for not having anything, it didn’t have chicken wings. But the Engineer brought back little chicken legs, which worked out perfectly.
I made this soup in the beautiful new red Le Creuset Dutch oven, also a birthday gift, and took pictures with my new camera. It was a thick, creamy soup, aromatic but mild, which was just what I needed. And wouldn’t you know it, I was able to eat a whole bowlful, and I felt much better by morning.
16 chicken wings (or 11 small chicken legs)
3 celery ribs, chopped
1 small onion, chopped
2/3 cup short-grained rice
4 cardamom pods
juice of ½-1 lemon
½ tsp turmeric
1 tsp cinnamon
½ tsp ground ginger
Put the chicken wings in a pot with 2 ½ liters of water.
Bring to a boil and remove the scum. Then put in the rest of the ingredients and simmer for 1 ½ hours, or until the rice has softened so much that it gives a creamy texture to the soup.
Lift out the chicken wings.
When they are cool enough to handle, remove the skin and bones and put the meat back into the soup.