This is one of my mom’s go-to recipes when she needs a quick soup. I have been eating this dish for years and only after I asked for the recipe did I realize how much cinnamon was in it. It is probably not what you are imagining. It is not a cinnamon roll soup, but rather, the cinnamon gives a deep earthy taste with a warming sensation.

  • 1/2 cup short grain rice
  • 1 chicken breast (bone in)
  • 1/2 teaspoon ground cinnamon
  • pinch ground cardamom
  • 3 tablespoons vegetable oil
  • 1 small onion, quartered
  • 1 clove of garlic, cut in half
  • 6 cups water
  • 2 cinnamon sticks
  • 3 bay leafs
  • 3 cardamom pods
  • 1 tablespoon salt
  • 2 cups hot water
  • Another 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped parsley
  • Juice of one lemon

Wash the rice 3 times, cover with water and set aside. My mom says it takes 3 times to get the water clear.

Wash and dry the chicken breast. In the pictures you will see two chicken wings. This is because I had them left over from another chicken recipe and thought they would give a good flavor to the soup; I was right.

Sprinkle the chicken with the cinnamon and cardamom and set aside.

Place a pot on medium high heat, add the vegetable oil, the small onion and clove of garlic. Fry for 2 minutes. Move the garlic and onion to the sides and add the chicken. Fry the chicken on each side for two minutes.

Add the water, cardamom, cinnamon sticks, and bay leafs. Lower the heat to medium low, cover and simmer for 20 minutes.

After 20 minutes remove the chicken and strain the stock through a strainer.

Pour the stock back into the pot.

Add 2 cups of hot water and 1 tablespoon of salt. Drain the rice and add it into the pot. Boil for another 20 minutes.

Place the chicken on a cutting board and with two forks, shred it into small pieces.

Add the chicken back into the pot with the second teaspoon of ground cinnamon. Bring to a boil and turn off the heat.

Add the parsley and lemon juice and serve. Get ready for a hug from the inside.

Cinnamon Chicken Rice Soup

Cinnamon Chicken Rice Soup

This is one of my mom’s go-to recipes when she needs a quick soup. I have been eating this dish for years and only after I asked for the recipe did I realize how much cinnamon was in it. It is probably not what you are imagining. It is not a cinnamon roll soup, but rather, the cinnamon gives a deep earthy taste with a warming sensation.

Ingredients

  • 1/2 cup short grain rice
  • 1 chicken breast (bone in)
  • 1/2 teaspoon ground cinnamon
  • pinch ground cardamom
  • 3 tablespoons vegetable oil
  • 1 small onion, quartered
  • 1 clove of garlic, cut in half
  • 6 cups water
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 3 bay leafs
  • 1 tablespoon salt
  • 2 cups hot water
  • Another 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped parsley
  • Juice of one lemon

Instructions

  1. Wash the rice 3 times, cover with water and set aside. My mom says it takes 3 times to get the water clear.
  2. Wash and dry the chicken breast. In the pictures you will see two chicken wings. This is because I had them left over from another chicken recipe and thought they would give a good flavor to the soup; I was right.

  3. Sprinkle the chicken with the cinnamon and cardamom and set aside.
  4. Place a pot on medium high heat, add the vegetable oil, the small onion and clove of garlic. Fry for 2 minutes. Move the garlic and onion to the sides and add the chicken. Fry the chicken on each side for two minutes.

  5. Add the water, cinnamon sticks, cardamom pods and bay leafs. Lower the heat to medium low, cover and simmer for 20 minutes.
  6. After 20 minutes remove the chicken and strain the stock through a strainer.

  7. Pour the stock back into the pot.
  8. 2 cups of hot water and 1 tablespoon of salt. Drain the rice and add it into the pot. Boil for another 20 minutes.
  9. Place the chicken on a cutting board and with two forks, shred it into small pieces. Add the chicken back into the pot with the second teaspoon of ground cinnamon. Bring to a boil and turn off the heat.

  10. Add the parsley and lemon juice and serve. Get ready for a hug from the inside.

Notes

This is one of my mom’s go-to recipes when she needs a quick soup. I have been eating this dish for years and only after I asked for the recipe did I realize how much cinnamon was in it. It is probably not what you are imagining. It is not a cinnamon roll soup, but rather, the cinnamon gives a deep earthy taste with a warming sensation.

http://www.foodosopher.com/cinnamon-soup/