Iraqi Chicken Shorba
5 tablespoons olive oil
1 large onion, diced
6 tomatoes, diced
10 cardamom pods, gently crushed
1 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon allspice
2 large chicken breasts with bones
8 cloves of garlic, chopped
2 medium potatoes, diced
6 tablespoons tomato paste
2 cups of jasmine rice, rinsed and soaked for one hour
8 cups water
Fresh ground black pepper
Fry onions in olive oil over medium heat, until they are transparent.
Add tomatoes and spices and sauté for 3 minutes.
Add chicken breasts and sauté for 5 minutes.
Add garlic, potatoes and tomato paste and sauté for 5 minutes.
Add rice and water, stir well and bring to a boil.
Add salt and pepper to taste.
Reduce heat, cover tightly and let simmer for 45 minutes.
Shred chicken and serve in the soup.