Recipe adapted from Claudia Roden's The Book of Jewish Food.

Ingredients:

1 whole chicken

4 celery stalks, with some of the leaves, chopped

2/3 cup short-grain rice, clean and rinsed

1 small onion, chopped

1 teaspoon ground cardamom

Juice of 1 large lemon OR 1/4 preserved lemon

2 teaspoons of salt

1-½ teaspoon ground turmeric

½ teaspoon cinnamon

½ teaspoon freshly-grated ginger root, or ½ teaspoon dried, ground ginger

More salt and pepper to taste

Method:

1.  Place the chicken in a large pot and add 2-¾ quarts (11 cups) of water.

2. Bring to a boil, removing any scum that rises to the surface.

3. Add all the other ingredients plus 2 teaspoons of salt.

4. Simmer 1 hour over a low flame.

5. Remove the chicken to a large platter or a chopping block. Let it cool a few minutes till you can handle it.

6. Take away the skin and remove the bones. Return the flesh to the soup pot.

7. Simmer the soup 1/2 hour longer.

8. Taste for salt and pepper; add more if needed.

Serve the soup with plenty of chicken in each bowl.