Ingredients
- 1 whole chicken breast, halved
- 4 cups chicken broth
- 4 cups water
- 28-32 oz. can whole tomatoes, drained & pureed coarse
- ¼ tsp crumbled saffron threads
- 2 medium onions, chopped fine
- 19-oz. can chickpeas, rinsed
- ½ cup raw long-grain rice
- ½ cup lentils
- ¾ cup fresh coriander, finely chopped
- ¾ cup fresh parsley, finely chopped
Directions
In a 5 quart or larger pot simmer chicken in broth and water 17-20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice and lentils and simmer, covered, 30 minutes or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. (May be cooled uncovered and chilled covered up to 4 days at this point). Just before serving, stir in coriander and parsley. Yield: about 12 cups.
Source: Gourmet Magazine, March 1994
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Submitted 3/17/08.
Source:
Submitted By: Chrissy Cowan
ccowan14@austin.rr.com
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