Yemenite Chicken Soup

Wednesday, June 24, 2020

Batya’s mother, Sarah, used to make this soup for the family every Friday. We hope you and your family enjoy this traditional Yemenite soup.

Serves 6 people

Ingredients

6 chicken drumsticks or thighs, cleaned well and washed
12 cups of water
1 large onion, cut into quarters
1 medium potato, cubed
1 medium zucchini, big slices
Pumpkin cut into 1x1 inch pieces (optional)
2 tbsp. chopped fresh cilantro leaves
2 tbsp. chopped fresh parsley leaves
4 tbsp. chopped fresh celery leaves
1 ½ tsp. powdered chicken soup
¼ - ½ tsp. black pepper
½ tsp. ground turmeric
¼ -½ tsp. ground cumin
Pinch of salt

Directions:

  1. Boil the chicken in water and remove the foam from the top.
  2. Add spices and adjust the seasoning to taste.
  3. Add all vegetables and bring to boil again.
  4. Lower heat and continue to cook for an additional 45-60 minutes.
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