I know it doesn't look great, but it was absolutely delicious. Recipe from the Covent Garden Soup Company Book of Soups: Serves 6 Ingredients: 2 tbsp each of sunflower oil and extra virgin olive oil 600g (11lb 5oz) chicken legs; jointed and skinned 2 small onions, roughly chopped 1 leek, cut into 1cm (1/2 in.) slices 2 medium carrots, roughly chopped 3 sticks celery, cut into 1cm (1/2 in.) slices 2 large garlic cloves, crushed 2 tbsp honey 4 tbsp raisins 3-4 tsp hot curry powder, to taste 1 tsp ground cumin 1/2 tsp ground allspice 1 litre (1 3/4 pints) chicken stock 50g (2oz) long grain rice salt and pepper 1 large unwaxed lemon, thinly sliced Method: Heat the oils with 1/4 tsp salt and brown the chicken pieces lightly on both sides. Remove the chicken. In the same covered saucepan, cook the onion gently until soft, without colouring. Add the leeks, carrots, celery and garlic and cook for 2 minutes. Stir in the honey, raisins, curry powder, cumin and allspice and stir over the heat for 1 minute. Return the chicken pieces to the pan with the rice and lemon slices and stir to coat in the spices. Pour over the stock, stirring well, and bring to the boil. Cover and simmer gently for 20-25 minutes until the chicken is cooked, stirring occasionally. Remove the chicken pieces from the pan. Remove the meat from the bones and return this to the pan. Taste for seasoning and serve garnished with a swirl of yoghurt and sprinkling of fresh coriander.

My first attempt ever at some sort of simple chicken soup. It was a success. Yay! --2 gal chicken stock (reconstituted from powder) --Meat and skin from a whole chicken, roasted and deboned (a nice rotisserie chicken from Safeway is perfect and the meat falls right off the bone with little trouble) --3 cups basmati rice, cooked --6 large carrots, sliced --6 stalks celery, sliced --2 yellow onions, minced --Black pepper (freshly and coarsely ground) --Ground oregano --Ground cumin --Ground sage --Savory --Tumeric powder (for color) --Olive oil Heat stock in large stock pot. Brown onions on a dry, hot skillet, then add 1-2 Tbsp olive oil and seasonings to taste (about 1 Tbsp each of the seasonings listed above); stir frequently. Once onions are wilted, add them to the stock pot. Bring to a boil. Add rice, chicken, and vegetables. Boil until carrots begin to soften. Makes about 8-12 servings. Serve and enjoy!