Shorba bi Djaj

Description
Iraqi creamy chicken soup with rice
 * Serves 8

Ingredients

 * ½ cup long-grain rice
 * 2 tbsp vegetable oil
 * 1 onion, finely chopped
 * 1½ pounds chicken wings
 * ½ tsp turmeric
 * ½ tsp ground cardamom
 * 1½ tsp salt, or to taste
 * freshly ground pepper to taste
 * 10 cups water
 * ½ cup red lentils, well washed

Directions

 * 1) Wash the rice well.
 * 2) Place it in a large bowl of cold water and soak for 2 hours, then drain and set aside.
 * 3) In a soup pot, heat the oil over medium heat.
 * 4) Add the onion and cook, stirring often, until soft and translucent.
 * 5) Add the chicken, turmeric, cardamom, salt, pepper and water.
 * 6) Cover and bring to a boil.
 * 7) Lower the heat and add the rice and lentils.
 * 8) Gently simmer until the rice has softened and the soup has become thick and creamy, about 2 hours (skim off any foam that may rise to the surface, and stir occasionally to make sure that the rice does not stick to the bottom of the pot).
 * 9) When the soup is creamy, remove the chicken wings from the pot.
 * 10) Discard the skin and bones, shred the meat, and return it to the pot.
 * 11) Taste and adjust for seasonings.
 * 12) Serve hot.