A hearty and flavorful chicken soup with a blend of spices and creamy texture.
Combine the garlic, cumin, cloves, curry powder, ginger, and cayenne pepper in a small bowl.
Mixing the spices beforehand ensures even distribution in the soup.
Melt the butter in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
Browning the chicken enhances its flavor and adds depth to the soup.
Transfer the chicken to a stockpot. In the same skillet, sauté the celery, onion, carrot, and leek with the spice mix until the vegetables are tender.
Cooking the vegetables with the spices releases their aroma and flavor.
Add the cooked vegetables to the stockpot with the chicken. Pour in enough water to cover the ingredients. Simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Remove the chicken from the pot and let it cool. Add the rice to the soup and cook for 15 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Shred the chicken into bite-sized pieces and return it to the pot. Stir in the apple and yogurt. Simmer for another 10 minutes.
Adding the apple and yogurt at the end preserves their fresh flavor.
Stir in the lemon juice and garnish with parsley before serving.
Serve the soup hot with a sprinkle of fresh parsley for a vibrant touch.
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