This hearty chicken soup was a smash hit at the 2015 PotashCorp Wintershines Warm the Heart Novice Soup Cook-Off in Saskatoon.
Courtesy of Davinder Singh of Hunter’s Eastview Bowl, Saskatoon
Debone chicken, saving bones for stock. In bowl, mix together yogurt and tandoori spice. Add chicken; let chicken marinate, covered and refrigerated, overnight.
Roast chicken in 350°F (180°C) oven for about 30 to 45 minutes, until instant-read thermometer inserted in several places reads 180°F (82°C). Let cool; cut into small cubes.
While chicken is marinating, make stock by boiling together reserved chicken bones, carrot, celery, onion and 32 cups (8 L) water (This will take about 4 to 6 hours.)
In skillet, heat oil; sauté carrot, celery and onion until onion is translucent. Stir in chicken. Pour in chicken stock; bring to a boil. Reduce heat; simmer for 15 to 20 minutes. Stir in rice, cook until warm through. Sprinkle in tandoori spice, salt and pepper to taste.
Mix together yogurt, lime zest and lime juice. Drizzle over each serving; top with cilantro leaf.