This is my unique take on classic Jewish chicken soup. It is so healthful, it’ll renew you!
One kosher chicken, split and skinned (Keep a little skin for schmaltz) or 4 split chicken breasts, if only white meat is desired
1/2 cup brown basmati rice
4-6 medium carrots, preferably organic
3 parsnips, peeled and sliced
A few stalks of celery
1 good-sized red onion
1 green apple
Half a bunch of parsley
2 cups brown mushrooms (preferably crimini)
2 large sticks cinnamon
1/4 tsp. cumin
1/4 tsp. curry
2 tsp. salt or to taste
8 cups of boiling water
A little olive oil, if necessary
Heat a large pot. Lightly brown chicken, then add brown uncooked rice, stir until fragrant.
Roughly chop the onion, celery and apple, add to pot with rice and chicken. Stir to lightly color. Add a little olive oil if needed to prevent burning.
Add boiling water, cinnamon and other spices.
Add parsnips and carrots. Cover pot and simmer for one hour or until chicken falls off bone and kitchen is filled with a wonderful aroma. Remove chicken, cool and cut into small pieces and add back into soup. If necessary add more spices to taste. Add more water depending on how soupy you want your chicken soup to be. Add mushrooms for avery short simmer 3-5 minutes.
Garnish with parsley. Serve in big bowls with challah, a salad and a glass of Shiraz.