Yemenite Chicken Soup
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.
  • CourseMain Course, Soup
  • CuisineMiddle Eastern
Servings Prep Time
6People 30Minutes
Cook Time
2Hours
Servings Prep Time
6People 30Minutes
Cook Time
2Hours
Ingredients
  • 1i Chickencut in half or cut into pieces
  • salt and pepper to taste
  • 2 Onionschopped
  • 8Cloves Garlicleft whole
  • 1 Tomato
  • 2Stalks Celerychopped
  • 2TBS Hawayij spice mix
  • 3 Carrotschopped into bite sized pieces
  • 3 Potatoes(optional) chopped into bite sized pieces
  • ¼ Bunch Parsley
  • ¼ Bunch Dill
  • ¼ Bunch cilantro**
  • Zhugto taste
Zhug
  • 1/4-1/2cup Oil
  • 1/2tsp Cardamom
  • 1/2tsp Cumin
  • 1tsp Salt
  • 1Head Garlicpeeled and cloves separated
  • 1/2 Bunch Parsley
  • 1/2 Bunch cilantro**
  • 1 Jalapeno peppercut into chunks with seeds and all
Hawayij
  • 1tsp Cumin
  • 1tsp Coriander
  • 1tsp caradmon
  • 2tsp Turmeric
  • pinch Saffronoptional
  • 1tsp Pepper
  • 1tsp caraway seed
  • 1/2 Bunch Parsley
  • 1tsp Salt
  • 1/2tsp Cumin
  • 1/2tsp Cardamom
  • 1/4-1/2cup 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.
  4. Cook for one hour and add the herbs, carrots and potatoes.
  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.