This is a special family recipe from Ala’s grandmother. It’s a soup full of flavor, yet delicate and so healthful. This has been a family go-to soup for generations. We hope you will enjoy it and make it special in your family too.
- 4-6 chicken drumsticks, wings or any other soup kit
- 2-3 large potatoes, cubed
- 1 large yellow onion, diced
- 2 large carrots, grated
- 1/4 cup of rice
- 1 Tbs cumin,
- 1 Tbs coriander
- 4 bay leaves
- salt, pepper
- Parsley for garnish (optional). You can also serve it with yogurt after the first year on the diet.
1. Take 4-6 drumsticks and place them on a baking sheet. Season with salt, pepper, paprika, coriander and cumin. Bake at 350F for 25 minutes. Take out of the oven and place into a 6-quart pot. Fill the pot with water and boil on medium-low heat for at least 4 hours or until the meat begins to fall off the bones. You can boil it for 6-8-10-12 hours. The longer the better. When the meat is done, take the meat and bones out.
2. Take a fine mesh sieve or strainer and remove any impurities from the broth.
3. Cube 2 russet potatoes or 4-5 small or golden potatoes. Add potatoes to the broth and cook on medium low.
4. Add 1/4 cup of rice to the broth and continue cooking on medium low. If you like a bit of adventure, substitute rice with buckwheat – a delicious gluten-free grain that will give your soup a satisfying flavor you’ll crave.
5. Separately, chop a large onion and grate 2 large carrots. Place them in an oiled skilled, add bay leaves and 1/4 cup water. Cook under a lid on medium heat for 15 min or until the onions are translucent. Add to the broth, where the potatoes are boiling.
6. Add the chicken meat to the broth. Season with cumin, coriander, salt and pepper.
Serve the soup with chopped parsley. Enjoy!