YEMENITE CHICKEN SOUP

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YEMENITE CHICKEN SOUP image

Categories     Soup/Stew     Chicken     Passover     Kosher

Yield 12/8 first/main course

Number Of Ingredients 10

12 cups water
4-pound chicken, skinned or unskinned, and cut into at least 8 pieces
2 teaspoons salt or to taste
1-1/2 tablespoons hawayij or to taste
3 large onions, peeled and quartered
8 to 9 cloves of garlic, peeled
3 medium potatoes, peeled and quartered.
2 carrots, peeled and cut into 2-inch chunks
2 cups hilbe
1 cup chopped cilantro

Steps:

  • Bring the water to a boil and add the chicken with the salt and the hawayij. Return the soup to a boil, add the onions, and simmer, uncovered, for 15 minutes. Skim off any foam that rises and add the garlic. Simmer 10 more minutes. Add potatoes and carrots and simmer, covered, for another 30 minutes. Serve each person a bowl of soup. Place the hilbe and cilantro in separate bowls. Let the guests add them to their own taste.

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