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.