Yemenite chicken soup is an easy full of flavor chicken soup loaded with nutrients. The secret is in the hawaij spice blend.
- Cook Time
- Prep Time
- 1 whole chicken 3-4 pounds, cut in pieces
- 2 beef marrow bones
- 2 tablespoons Jamie Geller Hawaij
- 1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup
- 4 cloves garlic
- 1 large onion rinsed and halved, skin on
- Kosher salt
- Freshly cracked black pepper
- 2 cups cubed butternut squash plus any other veg of choice
- Put chicken, except for the drumsticks if you like to leave them whole and marrow bones in a large pot and cover with water by three inches. Bring to a boil, skimming off scum, and let it boil for 30 minutes.
- After soup has been boiling for 30 minutes, add 1 tablespoon hawayej, cilantro bundle, garlic cloves, and onion. Simmer for another hour, until chicken is tender.
- Remove onion, garlic and cilantro bundle and discard. Remove chicken to plate. Add drumsticks and choice of vegetables to the pot. Simmer vegetables.
- While simmering place chicken on cutting board and pull the meat from the bones, shred and put the meat back into the pot.
- Add remaining 1 tablespoon hawayej, and salt and pepper to taste. Simmer soup another 15-20 minutes until vegetables are tender and drumstick is soft.
- Serve soup with schug if you like spice and fresh cilantro for garnish.