Yemenite Chicken Soup

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Chicken Soup is a soup that crosses culture. Some vegetables differ and certainly spices change, but the warmth of this comfort food is international. The Yemenite Chicken Soup add its traditional hawaij to the mix, creating a spicy, rich soup that is delicious, especially with a good warm pita or chunky bread. Some serve the soup with schug, a kind of salsa. Use a little or a lot of hawaij, but remember it’s spicy! It may be good to put a little in and leave some on the table for individuals to add. I was sick when I made this soup—and it was the only thing that felt good in my stomach! That is the healing part of Chicken Soup, no matter where in the world it comes from.

Yemenite Chicken Soup

Serves 8-10

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 medium or 1 large leek, washed and coarsely cut

3 potatoes, chunked

2 large carrots, peeled and cut into 1/2” slices

2 stalks celery, sliced into 1/2” pieces

1 medium zucchini, cubed

1 white turnip, peeled if necessary and cubed

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons turmeric

2-4 teaspoons hawaij*, depending on how spicy you want the soup

12 cups chicken stock

2 cups shredded or choppped chicken

1 bunch fresh parsley, chopped

Foodie Lit

Review & Recipe

I asked Canadian-Israeli author Gila Green if she had changed since the horrific terror attack of October 7. She responded, “In an environment in which so many have lost their sense of right and wrong and basic sense of humanity. I can say that I now relate more to my father's writing about his life here as a child and the 1948 War [of Independence] in which the country clearly felt an existential threat. The [words] rushed back to me…during…the October 2023 war in Israel. It goes without saying that I can cross out 1948 and write 2023 in its place…..”

She continued with a quote from her novel, White Zion. “We have arrived where we have already been. What was once is again. The grandchildren inhabit the spaces of their grandparents."

Reviews of Gila Green's other novels: White Zion and No Entry

Add olive oil into a large pot. Turn heat to medium. Add onion and leeks and sauté until they are soft. Add garlic, potatoes, carrots, celery, zucchini, and turnips. Stir. Add more olive oil if needed.
Add salt, pepper, turmeric and hawaij. Stir to combine with vegetables.
Add chicken stock without shredded chicken. Bring to a boil and then lower heat to a simmer. Simmer for 45 minutes or until vegetables are tender.
Taste and adjust seasoning.
Add shredded chicken and parsley.
Serve with pita, kubbenah or any good chunky bread

*Hawaij

2 tablespoons cumin

1 tablespoon turmeric

1 tablespoon coriander

1 teaspoon cardamom

1/2 teaspoon paprika

1/2 teaspoon ginger

1/2 teaspoon ground black pepper

Mix spices together in a clean and dry jar.
Put leftovers in a cool dark place. Should last for several months.

expandthetable suggestions

Meat: Substitute cubed beef or lamb for chicken. Sear the meat cubes. Follow the recipe.

Vegan: Omit meat. Add 1 1/2 -2 cups butternut squash, peeled, seeded and cubed, 6 ounces mushrooms, sliced and/or 1-15 ounce can chick peas, washed and drained

Allium free: Substitute a fennel bulb for onion and radishes for garlic.

#Soup #Yemenite #Poultry