Chicken Soup Tete Style

Cooking Recipes Catalogue

This is a chicken and rice soup seasoned with garlic, cinnamon, cloves and cilantro.

INGREDIENTS (for 5 servings):


  • 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.
  • Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
  • 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.
  • 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.
  • Once soup has reached desired thickness heat through and serve.