Iraqi Creamy Chicken Soup with Rice

Adapted from Jewish Food. The World at Table

Goodman writes that in Iraq, this thick creamy soup, almost like porridge, was a favorite on cold winter mornings. The recipe came from Monique Daoud, one of the last Jews to leave Iraq in the early seventies. The recipe serves eight.


1/2 cup long-grain rice like basmati

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2 tablespoons vegetable oil

1 onion, finely chopped

1 1/2 pounds chicken wings, rinsed

1/2 teaspoon turmeric

1/2 teaspoon ground cardamom

2 teaspoons salt

Freshly ground black pepper

10 cups water

1/2 cup red lentils, well washed (The red fades to cream in the soup.)


In soup pot, heat oil over medium heat. Add onion and cook about 8 minutes, stirring often, until onions are soft and translucent. Add wings, turmeric, cardamom, salt, pepper and water. Cover and bring to a boil over medium-high heat.

Lower heat and stir in lentils. Cover and simmer gently for one to two hours until soup is creamy.

Remove wings and when they are cool enough to handle, discard skin and bones, shred meat and return it to pot. Serve hot.

Note: After taking out the wings, I pureed the soup in a food processor and then added the meat from the wings. It is indeed a warm creamy soup, good for cold days. I have not tried it for breakfast.