Chicken Soup Tete Style Recipe - Allrecipes.com

Chicken Soup Tete Style

Recipe by  

"My husband's Grandmother from Syria made soup similar to this. Very hearty and great for those who don't feel well."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
  2. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
  3. In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
  4. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
  5. Once soup has reached desired thickness heat through and serve.
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Reviews More Reviews

Jun 08, 2003

Delicious for a cold, rainy day...but it takes time.

 
Jun 08, 2003

Very bland and very disappointing. A lot of work and not much flavor.

 

5 Ratings

Aug 12, 2007

very good - more of a stew than a soup. (thick)

 
Dec 12, 2012

When made as instructed, it's a bit of a mild soup. There is nothing wrong with the recipe itself, though, it merely is a bit lazy on the prep work. If you want the soup to be spicy, you will need to grab an herb grinder, and grind the clove, cinnamon, peppercorns. If you want it to be more pungent and aromatic (oniony/ garlicy), you should chop the garlic and onion. The smaller you chop anything you put into a soup, the more flavor from it you'll get. I also heartily recommend adding some more carrots and fresh cilantro into the final soup for color. Or if you want it to be pretty, put fresh cilantro on top of each bowl and let people stir it in. I made the entire thing by deboning a roast chicken, making stock instead of broth, and then draining it back into the pot with chicken, rice, extra carrots and additional cilantro. It's not JUST what's in the pot that makes the food taste good- but how you fix the recipe. This is one of those cases where things can become bland really fast.

 
Feb 08, 2007

I tried to do a crock-pot, vegetarian version of this recipe, which turned out badly because it ended up more like gruel than soup in texture. Not the recipe's fault, though. My daughter loved the taste and ate it enthusiastically despite the texture. I might try this again on the stove, with a different vegetarian substitute for the chicken.

 

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Nutrition

  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 74.5 g
  • 24%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 157 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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