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Madar Bozorg’s Chicken Soup

December 5, 2017

Now that the cold weather is kicking in well and proper, I love a comforting bowl of hot, steaming chicken soup. I always go to this hand-me-down recipe and hope you enjoy it too.




Leftover chicken - shredded
Olive oil
1 finely chopped onion
1 finely chopped clove garlic
2 finely chopped sticks of celery
2 finely chopped large carrots

1.5litres chicken stock

1 tbsp mixed herbs
juice from 1.5 lemons
4 handfuls paella rice
Salt & pepper to taste




Finely chop the onion, garlic, celery and carrots and fry in a deep saucepan on a low heat for 5 minutes.


Add the shredded chicken, 1 tablespoon of mixed herbs and pour in the chicken stock (I like Kallø organic chicken stock pots).


Add the juice of 1 and a half lemons and four handfuls of paella rice (or noodles, or Basmati rice). Let it bubble gently for half an hour to really infuse the flavours, adding a bit of pepper and salt if needed.




Nooshe joon! (translating to “may your soul be nourished” in Farsi)

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