Yemenite Chicken Soup

/ / Published in Chicken Night, Soup for Dinner
Yemenite Chicken Soup
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Prep Time Minutes 30
Cook Time 2 Hours
Passive Time
Servings People
Prep Time Minutes 30 Cook Time 2 Hours Passive Time Servings People
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This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
Ingredients
  • 1 i Chicken cut in half or cut into pieces
  • salt and pepper to taste
  • 2 Onions chopped
  • 8 Cloves Garlic left whole
  • 1 Tomato
  • 2 Stalks Celery chopped
  • 2 TBS Hawayij spice mix
  • 3 Carrots chopped into bite sized pieces
  • 3 Potatoes (optional) chopped into bite sized pieces
  • ¼ Bunch Parsley
  • ¼ Bunch Dill
  • ¼ Bunch cilantro**
  • Zhug to taste
Zhug
  • 1/4-1/2 cup Oil
  • 1/2 tsp Cardamom
  • 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 Head Garlic peeled and cloves separated
  • 1/2 Bunch Parsley
  • 1/2 Bunch cilantro**
  • 1 Jalapeno pepper cut into chunks with seeds and all
Hawayij
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp caradmon
  • 2 tsp Turmeric
  • pinch Saffron optional
  • 1 tsp Pepper
  • 1 tsp caraway seed
  • 1/2 Bunch Parsley
  • 1 tsp Salt
  • 1/2 tsp Cumin
  • 1/2 tsp Cardamom
  • 1/4-1/2 cup Oil
Ingredients
  • 1 i Chicken cut in half or cut into pieces
  • salt and pepper to taste
  • 2 Onions chopped
  • 8 Cloves Garlic left whole
  • 1 Tomato
  • 2 Stalks Celery chopped
  • 2 TBS Hawayij spice mix
  • 3 Carrots chopped into bite sized pieces
  • 3 Potatoes (optional) chopped into bite sized pieces
  • ¼ Bunch Parsley
  • ¼ Bunch Dill
  • ¼ Bunch cilantro**
  • Zhug to taste
Zhug
  • 1/4-1/2 cup Oil
  • 1/2 tsp Cardamom
  • 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 Head Garlic peeled and cloves separated
  • 1/2 Bunch Parsley
  • 1/2 Bunch cilantro**
  • 1 Jalapeno pepper cut into chunks with seeds and all
Hawayij
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp caradmon
  • 2 tsp Turmeric
  • pinch Saffron optional
  • 1 tsp Pepper
  • 1 tsp caraway seed
  • 1/2 Bunch Parsley
  • 1 tsp Salt
  • 1/2 tsp Cumin
  • 1/2 tsp Cardamom
  • 1/4-1/2 cup Oil
Instructions
  1. Place chicken in a large stock pot or dutch oven and cover with water by an inch or two. Add salt and pepper to taste.
  2. Bring to a boil and then simmer for 30 minutes, skimming off the foam that forms on the top.
  3. After 30 minutes, add the onions, garlic, tomato (whole) and celery as well as 2 TBS Hawayij.
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  4. Cook for one hour and add the herbs, carrots and potatoes.
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  5. Cook for another 20-30 minutes, or until the vegetables are cooked through.
  6. Serve with extra hawayij and the zhug for people to add to their individual bowls.
  7. To make the hawayij: Place all spices in a small bowl and combine
  8. To make the Zhug: Place all ingredients other than the olive oil into a food processor. Process until the mixture forms a chunky paste. Then slowly pour in the olive oil while the processor is on. The mixture should resemble a thick paste with small chunks.
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