Yemenite Chicken Soup
A fragrant, hearty soup with spices that will warm you up on even the coldest winter night.
Ingredients
- 1 chicken carcass
- 2 whole garlic bulbs, cut in half horizontally
- 3 large carrots, whole
- ½ head cabbage, cut into 2-3 large chunks
- 2 whole onions, roots and skins removed
- 1 tsp minced ginger
- Vegeta or chicken bouillon, to taste
- 2 Tbsp hawaij seasoning
- 4 russet potatoes, scrubbed and chopped
- kosher salt, to taste
Instructions
- Place the chicken carcass, onions, garlic, cabbage, and carrots into a large stock pot. Add enough water to cover, and then bring to a boil. Reduce the heat, and simmer for two hours.
- Add the ginger, hawaij, and 4 Tbsp vegeta or chicken bouillon. Let the soup simmer for 15 minutes, then taste it to see if it needs more seasoning and add accordingly. Simmer for another hour.
- Remove the vegetables and carcass, and add the potatoes to the soup. Cook for 15 minutes, or until the potatoes are tender. Strip the carcass of the meat, and chop the vegetables and return to the soup. Serve hot with a nice crusty piece of bread.