How to make it

  • Combine garlic and spices.
  • Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides.
  • Add giblets and saute until cooked through.
  • Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
  • Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender.
  • Add to chicken.
  • Stir in remaining stock and season with salt and pepper.
  • Cover and simmer 30 minutes.
  • Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
  • When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones.
  • Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes.
  • Degrease soup if necessary.
  • Stir in lemon juice, then blend in cream.
  • Taste and adjust seasoning.
  • Pour into heated tureen and sprinkle with parsley and almonds.

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