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Shorba Dajaj bil Loz (Chicken Soup with Rice)


By Pomegranates and Zaatar (Visit website)




Soups aren't regularly eaten in the Middle East except during the holy month of Ramadan where they are part of the breaking of the fast.Here is a simple Middle Eastern recipe for chicken soup which uses leftover rice.




4 Servings


Ingredients:

2 1/2 lbs. skinless chicken strips

1/2 onion, finely chopped

2-3" cinnamon sticks

1 Tbsp. cardamom, ground

2 tsp. salt, more if needed

1/2 tsp. white pepper

2 bay leaves

1 c leftover basmati rice , or any rice

fresh cilantro,finely chopped, for garnish



Combine chicken, onions,cinnamon sticks,cardamom, salt, pepper, and bay leaves with 9 cups water in a pot and bring to a boil over high heat.
Reduce heat to medium and cover the pot and keep cooking for another 40 minutes.
Remove pot from heat.Remove chicken with a slotted spoon and set it aside until cool enough to handle.
Strain soup into another pot using a mesh strainer.Discard spices and onion mixture.
Once chicken has cooled, gently tear into shreds and add to soup pot along with the leftover rice.
Keep cooking for another 15 minutes.
Remove from heat. Season with more salt, if desired and garnish with chopped cilantro.








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