Place the chicken, onion, celery, water, and vegetable broth in a slow cooker and cook on low for about 5 hours.
In the meantime make the chili oil: In a bowl mix the sesame oil and the chili-garlic paste. In a small pot heat the peanut oil over medium heat until just beginning to smoke. Pour the hot oil over the sesame oil and chili garlic sauce and stir well. Set aside.
Mix the yogurt with the salt and set in the refrigerator.
Remove the chicken from the slow cooker and cut into chunks. Discard the skin and bones. Add the chicken and the chickpeas to the slow cooker and cook for 30 minutes on high or 1 hour on low. Pull the yogurt from the refrigerator and allow to sit on the counter.
Add the lemon juice to the soup. Taste the soup and add salt if needed.
Ladle the soup into bowls and top with chili oil, yogurt, and cilantro.
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