Definitely not your Bubbie’s chicken soup with rice, this thick, creamy, aromatic soup was eaten on cold winter mornings in Baghdad.
1. Put the chicken wings in a pot with 2.5 litres (4 pints) of water. Bring to the boil and remove the scum.
2. Then put in the rest of the ingredients and simmer for 1 ½ hours, or until the rice has softened so much that it gives a creamy texture to the soup.
3. Lift out the chicken wings.
4. When they are cool enough to handle, remove the skin and bones and put the meat back into the soup. Serve hot.
Originally featured in Kosher For Passover