Yemenite Chicken Soup | The Jewish Week | Food & Wine

Yemenite Chicken Soup

Yemenite Chicken Soup

Yemenite Chicken Soup (Rachel Ringler)

1 pot

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4-pound chicken, cut in 1/8s

Kosher salt and pepper to taste

2 whole tomatoes, scored and left whole

3 carrots, peeled and quartered

1 large onion, peeled and quartered

1 large leek, trimmed, green top removed, washed thoroughly

4 garlic cloves, peeled

1-2 tablespoons hawayej

1 large bunch cilantro, cleaned and tied with kitchen twine, plus extra for garnish

2 large red-skinned potatos, cut in chunks

  1. Place chicken in 8-quart pot with water to cover by 3 inches. Add salt and pepper. Cook on a low flame for 45 minutes, removing foam/fat as it cooks.
  2. Add tomatoes, carrots, onion, leek, garlic, hawayej* and cilantro. Bring to boil, then lower flame and simmer partly covered for one hour.
  3. Taste the broth. Add more salt, pepper and hawayej to taste. Add potato and cook 30 minutes more.
  4. Discard cilantro and tomatoes.
  5. Snip in fresh cilantro leaves and serve soup with pieces of chicken and chunks of potato.