-
1
Place chicken and giblets in a 4- or 5-quart enameled or stainless-steel soup pot and add water to cover.
-
2
Bring to a boil, reduce to a simmer, and skim all foam as it rises to the surface.
-
3
When foam subsides, simmer soup, partly covered, as you prepare vegetables.
-
4
Heat olive oil or butter in a small skillet and saute carrot, celery, and onion until they soften and begin to turn light golden brown, about 7 minutes.
-
5
Add to simmering soup along with garlic, lentils, tomatoes, and all spices.
-
6
Simmer gently but steadily, partly covered, for 1 to 1 1/2 hours or until chicken is falling from bone and lentils are disintegrating.
-
7
To prevent scorching, stir frequently and add water as soup thickens.
-
8
Remove chicken and reserve dark meat for another use.
-
9
Trim breast meat from skin and bones, dice or shred, and return to the soup.
-
10
Adjust seasonings.
-
11
The soup can be prepared ahead up to this point and stored, covered, in the refrigerator for 1 day.
-
12
Add water during reheating to prevent scorching.
-
13
If adding vermicelli, do so 15 minutes before serving and simmer in soup.
-
14
Garnish each portion with parsley and/or cilantro and pass lemon wedges at the table.
-
15
Rice should be served on the side, in a small dish, to be eaten along with the soup.
-
16
Do not serve rice if soup contains vermicelli.
