Tandoori Chicken Soup

Name: Tandoori Chicken Soup
Total time: 14400 s
Yield: 14 servings
Cuisine: American
Ingredients: 1 large baked or roasted chicken carcass; 1 oz minced ginger; 1 gallon boiling water; 2 cup uncooked rice; 1 packages frozen peas and carrots; 3 cup applesauce; 4 clove fresh garlic; 4 tbsp paprika; 1 1/2 tbsp salt; 1 1/2 tbsp ground black pepper; 1 1/2 tsp cloves; 2 tbsp each marjoram leaves, tarragon leaves, ground cardamom, ground coriander seed; 1 dash crushed red pepper to taste

foodgasm @cook_3319048

Lambertville, New Jersey

better with potatoes

foodgasm @cook_3319048

Lambertville, New Jersey

better with potatoes

Saved

Ingredients

4 hours

14 servings

whole ingredients
1 largebaked or roasted chicken carcass
1 ozminced ginger
1 gallonboiling water
2 cupuncooked rice
1 packagesfrozen peas and carrots
3 cupapplesauce
4 clovefresh garlic
spices
4 tbsppaprika
1 1/2 tbspsalt
1 1/2 tbspground black pepper
1 1/2 tspcloves
2 tbspeach marjoram leaves, tarragon leaves, ground cardamom, ground coriander seed
1 dashcrushed red pepper to taste

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Steps

4 hours

1

boil gallon water in large pot
2

add chicken carcass and dripping to boiling water and boil for 2 hours on medium heat until meat falls from bone
3

carefully remove bones. allow stock to cool if need be before removing bones
4

add all spices to stock and simmer for 1 hour
5

add remaining ingredients to stock and simmer covered for and additional hour
6

allow to cool, then serve