Turmeric Chicken And Smoked Rice Soup

Ingredients:

1 16 oz. carton (480 mL) chicken stock
6 cups (1.5 L) cool water
1 tsp (5 mL) salt
Small head garlic, cut in half to expose the cloves
1 onion, halved
6 dollar-coin-sized slices ginger
2 large skinless, bone-in chicken legs, about
    1 1/2 lbs. total weight.
4 tsp (20 mL) fine oak or maple smoking chips
¾ cup (175 mL) brown long-grain rice
1 serrano chili, seeded and finely chopped
1½ tsp (7 mL) ground turmeric
¼ tsp (1 mL) ground coriander
1 medium carrot, julienned
¼ cup (60 mL) roughly chopped cilantro

Directions:

In a medium pot, combine chicken stock, water, salt, garlic, onion and ginger. Add chicken legs to pot, place over medium-high heat and bring to a boil. Immediately reduce heat to maintain a simmer and cook for 12 minutes.Remove chicken legs to a bowl. Cover pot and turn off heat.

2. When chicken legs are just cool enough to handle, remove meat in large pieces and return to bowl; reserve. Add bones to pot, cover and once again bring to a simmer, this time for 30 minutes. Strain stock and return to pot; discard solids.

3. While stock is simmering, arrange smoking chips in bottom of smoker. Cover smoking rack with foil; pierce foil all over with a toothpick. Rinse rice in a sieve under cool running water until water runs clear. Drain and spread out over foil. Cover with lid or foil, set over high heat for 1 minute; reduce to low and smoke for 15 minutes. With kitchen fan running, open lid.

4. Stir rice, chili, turmeric and ground coriander into strained stock. Bring to a gentle boil, cover and cook for 30 minutes or until rice is tender. Add reserved chicken, carrot and cilantro; cook 2 minutes longer or until carrot is tender. Check seasoning and serve immediately.