Shorba Bi Djaj (Iraqi Chicken Soup with Rice)

Adapted from The Book of Jewish Food, by Claudia Roden


  • 3lbs Grow and Behold Turkey Necks, though Chicken Wings are also a delicious, and more traditional choice
  • 2 onions, halved
  • 3 celery ribs, halved (save and chop the leaves)
  • 3 carrots, halved
  • 2/3 cup rice (I used short grain brown rice, but anything in your pantry will work)
  • 4 cardamom pods
  • 1/2 teaspoon turmeric
  • 1 teaspoon cinnamon (or two cinnamon sticks)
  • 1/2 teaspoon ginger
  • pinch of cayenne (optional)
  • 1/4 cup freshly-squeezed lemon juice
  • 3 bay leaves
  • salt and pepper, to taste
  • cilantro or parsley (as an optional garnish)


  • Place all of the ingredients in a large pot, with ~3 quarts of water and bring to a boil. Then, let simmer for two hours, or until the rice has given the soup a bit of a creamy texture.
  • Remove the bay leaves, cardamom pods, and cinnamon sticks (if using), and skim any scum off of the top of the soup. If you’d like, you can also remove the vegetables, or serve them with the soup.
  • Remove the necks from the soup, and shred the meat off of the bones. Add the meat back into the soup.

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