Yemeni Chicken Soup

A handful of simple ingredients turns into a pot of pure comfort in this Yemeni chicken soup — the counterpart to the more traditional Ashkenazi version.

Don’t skip the cilantro, even if you’re not usually a fan. It cooks down for a long time, softens completely, and almost melts into the broth.

And about the Hawaij — if you don’t have it at home, you can substitute 1½ tablespoons turmeric + 3/4 teaspoon baharat or cumin in its place.

• If you like your chicken soup slightly thicker, you can stir together 2 tablespoons of flour with 1/2 cup water until smooth, then pour it into the soup towards the end of cooking. Let it simmer another 10–20 minutes until it gently thickens.

Wonderful Yemeni Chicken Soup

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Serves: 4-6 Prep Time: 15 minutes Cooking Time: 1 hour 30 minutes 1 hour 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons oil
• 4 pieces chicken (preferably skin-on)
• 2 white onions, peeled
• 3 celery stalks
• 5–6 potatoes, peeled
• 1 bunch fresh cilantro
• 2 tablespoons hawaij spice blend (see substitution above)
• 2 tablespoons bouillon powder
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

- Cut the onions in half. Cut the celery into long pieces (just so they fit in the pot — you can remove them later if you prefer a cleaner texture). Cut the potatoes into halves or quarters, depending on their size.
- In a large pot, heat the oil. Add the chicken pieces skin-side down along with the onions, and cook until the chicken turns a light golden color.
- Add the spices and stir gently.
- Add the remaining ingredients.
- Pour in 12 cups (about 3 liters) water. Bring to a boil, then reduce to low heat and simmer for 1 1/2 hours. Skim off any foam that rises to the top from time to time.
- Taste and adjust seasoning.

Yemeni Chicken Soup