Yemenite Chicken Soup

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)


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 tbsps. chopped fresh cilantro leaves
2 tbsps. chopped fresh parsley leaves
4 tbsps. 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


  • 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 an additional 45-60 minutes.
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