Iraqi Mesopotamian
Kurdish Soup Dowjic
Gently simmered chicken, rice and lemons, an Iraqi soup. It's finished with parsley.
45 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 25 min · 45 min total
- easy
- 1
Brown chicken in large pan or stockpot. Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes).
- 2
Remove chicken, dice. Beat yogurt and egg together in a medium bowl. Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating).
- 3
Add yogurt mixture to pot, whisking well. Add salt (adjust to taste). Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
