This comforting and healthful recipe was inspired by my husband’s Greek heritage. It’s a Mediterranean spin on the soup that my Grandmother made for me as a child. You can also use the discarded chicken to make homemade stock. (Serves 6)
- 1/4 cup extra-virgin olive oil
- 1 large red onion, medium dice
- 1 large carrot, medium dice
- 6 garlic cloves, minced
- 1 boiling chicken about 3 pounds, cleaned
- 1 28-oz can diced tomatoes and their juices
- 1 bay leaf
- 3 fresh thyme sprigs
- 3 fresh oregano sprigs
- 4 allspice berries
- Salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 tablespoon honey
- ½ cup white basmati rice
Instructions
- In a large deep pot, heat the olive oil over medium heat. Sauté the onions, carrots and a dash of salt until the onions are translucent, approximately 8 minutes. Add in the garlic until aromatic, about a minute.
- Add the whole chicken, tomatoes with their juices, bay leaf, thyme, oregano, and allspice to the pot. Add enough water to cover the chicken. Bring to a boil, season generously with salt and pepper, reduce the heat to low, and simmer until the chicken is falling off the bone, about 1 1/2 hours.
- Using kitchen tongs carefully remove the chicken from the pot and transfer it to a cutting board. When cool enough to handle, remove the meat from the bones, discarding the skin and bones, and shred the meat.
- Remove the herb sprigs, bay leaf, and allspice from the pot. Stir in the tomato paste and honey. Add the rice and bring the liquid to a boil. Simmer for another 15 minutes, until the rice is cooked through.
- Stir the shredded chicken into the soup and season with salt and pepper to taste. Enjoy!
