Chicken Soup Tete Style

5 Reviews Add a Pic
Debra Deeb
Recipe by  Debra Deeb

“My husband's Grandmother from Syria made soup similar to this. Very hearty and great for those who don't feel well.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top.
  2. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
  3. In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
  4. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
  5. Once soup has reached desired thickness heat through and serve.

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Reviews (5)

Rate This Recipe


Delicious for a cold, rainy day...but it takes time.



Very bland and very disappointing. A lot of work and not much flavor.



very good - more of a stew than a soup. (thick)

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Amount Per Serving (5 total)

  • Calories
  • 615 cal
  • 31%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 74.5 g
  • 24%
  • Protein
  • 38.6 g
  • 77%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Hearty Chicken Vegetable Soup I


next recipe:

Southern Style Chicken and Dumplings