TURKISH CHICKEN AND RICE SOUP

Turkish Chicken and Rice Soup image

Provided by Carolyn Haas

Time 1h25m

Number Of Ingredients 16

1 1/2 lb chicken legs
1 medium onion, halved
1 small carrot, peeled and halved
3 sprig(s) flat-leafed parsley, tied together
1 bay leaf
6 peppercorns, whole black
sea salt, to taste
1/2 c medium grained rice
2 Tbsp canola oil
1 Tbsp butter
1 tsp tomato paste
1 tsp red pepper paste*
1 Tbsp flour
1 tsp mint, dried
1/2 c chickpeas, canned or cooked
lemon wedges for garnish

Steps:

1. In a large pot, bring 5 cups water to boil. Add chicken, onion, carrot, parsley, bay leaf, peppercorns and salt to taste. Reduce heat, cover, simmer until chicken is tender - about 45 minutes.
2. Remove chicken and let cool. Remove skin and bones and tear into bite-sized pieces. Strain and reserve cooking liquid.
3. In a medium pot, boil 1 cup water. Add rice, and cook according to package directions. Add 4 cups of reserved chicken stock (add water to measure 4 cups) and the chicken. Cook for an additional 4 minutes.
4. Meanwhile, heat oil and butter in small fry pan. Stir in tomato and red pepper pastes, flour and mint. Mix well, pour over soup, stirring it in. Add chickpeas and cook until warmed through. Serve with lemon wedges.