Yemenite Chicken Soup Recipes

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YEMENITE CHICKEN SOUP



Yemenite Chicken Soup image

Chicken soup is so famously restorative it's almost a cliché. But Chef Jenn Louis's recipe for Yemenite chicken soup reinvigorates the old standard with a spice mix that's at once complex, punchy, and easy to make.

Provided by Jenn Louis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 23

1/2 teaspoon whole cloves
1 1/2 teaspoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 1/2 teaspoons caraway seeds
1 tablespoon green cardamom pods
2 teaspoons celery seed
1 1/2 tablespoons ground turmeric
1 1/4 teaspoons ground cinnamon
1 tablespoon fine sea salt
1 large onion
2 ribs celery
3 cloves garlic
3 medium carrots, peeled
1/4 cup extra-virgin olive oil
1/4 cup Hawaii spice mix, add more to taste
1 1/2 quarts chicken stock
1/2 bunch parsley
1/2 bunch cilantro, plus more for garnish
2 pounds skinless chicken thighs, drumsticks, or whole legs
Kosher salt
2 Yukon Gold potatoes, peeled and diced, about 2 cups
1/2 cup tahini, for garnish

Steps:

  • Hawaii spice mix: Toast cloves, coriander, black peppercorns, cumin, caraway, cardamom pods, and celery seed in a dry skillet over medium heat until fragrant, 1-2 minutes. Shake occasionally to prevent burning. Remove from heat, then set aside in a bowl to cool completely.
  • Grind spices finely, adding in turmeric, cinnamon, and salt. Sift through a fine-mesh strainer into a bowl. If not using right away, store the blend in a tightly sealed container for up to one month. Makes ½ cup.
  • Chicken soup: Roughly chop onion, celery, garlic, and carrots. In a Dutch oven over medium-high heat, sauté vegetables in oil until soft and onions are translucent, 8-10 minutes. Add Hawaii spice mix and stir to combine.
  • Add stock to the vegetables. Roughly chop parsley and cilantro (including stems) and add to the pot. Bring soup to a gentle simmer. Meanwhile, season chicken with salt on both sides and add to the pot. Cover and simmer 30 minutes. Add diced potatoes and cook another 15 minutes, until chicken pulls from the bone and potatoes are tender.
  • Assembly: Place a piece of chicken into a bowl. Ladle vegetables around the chicken, followed by a ladle of broth. Garnish with fresh cilantro and a drizzle of tahini. Serve hot.

YEMENITE BEEF AND CHICKEN SOUP



Yemenite Beef and Chicken Soup image

This is the best chicken soup I've ever made. It's very different and flavorful! The recipe comes from a Jewish cookbook. It's the typical Yemenite dish for Rosh Hashana (Jewish New Year).

Provided by Devora

Categories     Southwest Asia (middle East)

Time P2D

Yield 10-12 serving(s)

Number Of Ingredients 19

8 cups water
1/2 lb beef shoulder or 1/2 lb beef rib
2 marrow, bones
8 garlic cloves, peeled
2 large onions, quartered
1 large tomatoes
1/4 cup fresh parsley
1/4 cup dill
8 chicken pieces
2 carrots
4 celery ribs
1 tablespoon curry
1/2 teaspoon cumin
1 zucchini
3 potatoes, cut in 1-inch pieces
1 tablespoon hawaij (Yemenite spice)
salt and pepper
1 lemon, juice of
1 cup fresh cilantro

Steps:

  • In a large pot, place water, beef and marrow bones and bring to boil.
  • Lower heat and add garlic, onions, parsley and dill.
  • Cut a cross in the tomato (do not cut all the way through) and add to pot.
  • Cover pot and simmer 20 minutes.
  • Add the chicken and bring to boil.
  • Add carrots (peeled but whole), celery, curry and cumin.
  • Lower heat and simmer 20 minutes until cooked.
  • Refrigerate overnight.
  • In the morning, skim the layer of fat off the top. Fish out the chicken, remove the skin and bones, cut chicken into pieces and return chicken pieces to pot.
  • Add zucchini, potatoes, hawaij and salt and pepper to taste. Bring to boil, reduce heat and simmer covered 10 minutes.
  • Add lemon juice. Remove marrow. Garnish with cilantro.
  • Good served with z'chug (Yemenite chili pepper paste) and hilbe (Yemenite fenugreek paste) to taste.

Nutrition Facts : Calories 116.5, Fat 1.8, SaturatedFat 0.6, Cholesterol 12.7, Sodium 48.7, Carbohydrate 19, Fiber 3.2, Sugar 3.6, Protein 7.2

YEMENITE HIGH HOLY DAY SOUP



Yemenite High Holy Day Soup image

Provided by Joan Nathan

Categories     Soup/Stew     Beef     Chicken     Garlic     Onion     Potato     Tomato     Kid-Friendly     High Fiber     Wheat/Gluten-Free     Rosh Hashanah/Yom Kippur     Celery     Leek     Zucchini     Fall     Kosher     Small Plates

Yield Serves 10 to 12

Number Of Ingredients 20

3 celery stalks, cut into 2-inch pieces
1 medium zucchini, peeled and cubed
3 carrots, cut into 3-inch pieces
1 large tomato, almost quartered but not cut apart at bottom
3 potatoes, peeled and diced, kept in cold water
3 pounds beef shoulder, ribs, or stew meat (fat removed)
3 pieces (about 2 pounds) marrow bones
1 3-pound chicken, cleaned and quartered
Up to 5 quarts water
10-12 cloves garlic, unpeeled
9 small white onions
1 large white turnip, quartered but unpeeled
4 leeks or 8 green onions, coarsely cut
1 small bunch fresh parsley or fresh coriander, woody stems trimmed away
Salt to taste
1 tablespoon hawayij (Yemenite spices), or to taste
Equipment
Storage cups for refrigerating
Covered soup kettle
Large slotted spoon

Steps:

  • Child: Store the celery, zucchini, carrots, tomato, and potatoes in separate covered containers in the refrigerator until you need them the next day. The potatoes must be in cold water or they will turn a terrible gray color.
  • Adult with Child: Place the beef and chicken in a large kettle with enough water to cover them. Bring to a boil, lower the heat, and simmer, until a froth forms. Remove the meat and bones and discard the water. Clean the kettle.
  • Child: Put the beef and bones back in the kettle and cover with fresh water. Bring to a boil again. Lower the heat and add the unpeeled garlic cloves (by being left in their skins, they won't soften in cooking). Add the onions, turnip, and leeks or green onions. Cook, covered, about 1 1/2 hours, or until the meat seems fairly tender.
  • Adult: Remove the marrow bones, add the chicken, cover, and simmer another 20 minutes. Let cool and refrigerate overnight.
  • Child: Bring the soup to a boil. Add the celery, zucchini, carrots, tomato, and potatoes. Lower the heat, cover, and simmer another 20 minutes. Just before serving, add the parsley or coriander, salt, and hawayij, and cook, covered, for a few minutes.
  • Adult: Remove the garlic cloves. Adjust the seasonings.
  • Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.

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