Tandoori Chicken Soup

• 1 large baked or roasted chicken carcass
• 1 oz minced ginger
• 1 gallon boiling water
• 2 cup uncooked rice
• 1 packages frozen peas and carrots
• 3 cup applesauce
• 4 clove fresh garlic
• 4 tbsp paprika
• 1 1/2 tbsp salt
• 1 1/2 tbsp ground black pepper
• 1 1/2 tsp cloves
• 2 tbsp each marjoram leaves, tarragon leaves, ground cardamom, ground coriander seed
• 1 dash crushed red pepper to taste

1. boil gallon water in large pot
2. add chicken carcass and dripping to boiling water and boil for 2 hours on medium heat until meat falls from bone
3. carefully remove bones.
4. allow stock to cool if need be before removing bones
5. add all spices to stock and simmer for 1 hour
6. add remaining ingredients to stock and simmer covered for and additional hour
7. allow to cool, then serve

chicken carcass, ginger, gallon boiling water, rice, carrots, applesauce, garlic, paprika, salt, ground black pepper, cloves, marjoram, red pepper

Taken from cookpad.com/us/recipes/348859-tandoori-chicken-soup (may not work)