arabian cook

arabian cook : Chicken Soup


It is one of the hearty world
known soups. All soups keep
well, under refrigeration. They
retain their full flavor when
reheated.
1 kg (32 oz) chicken, cut into 4 pieces
½ cup broken vermicelli
1 medium sized onion, peeled
2 tbls chopped celery or chopped fresh
parsley
2 tbls shortening or butter
½ tbls salt (as desired)
2 ½ litres(10 cups) water
2 cinnamon sticks
1 cardamom pod -1 clove -1 nutmeg
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Fry chicken in shortening for 7
minutes. Add 2 ½ liters of water,
onion and solid spices and cook
over medium heat for 40
minutes, or till tender.
Remove skin and bones from
chicken pieces and cut meat
into small cubes. Strain stock.
Return cubes to stock.
Add celery, vermicelli and salt to
stock and bring to a boil.
Simmer over low heat for 20
minutes. Serve hot.


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