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Easy Yemenite Chicken Soup


Yemenite chicken soup is an easy full of flavor chicken soup loaded with nutrients. The secret is in the hawaij spice blend.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


  1. 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.
  2. 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.
  3. Remove onion, garlic and cilantro bundle and discard. Remove chicken to plate. Add drumsticks and choice of vegetables to the pot. Simmer vegetables.
  4. While simmering place chicken on cutting board and pull the meat from the bones, shred and put the meat back into the pot.
  5. 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.
  6. Serve soup with schug if you like spice and fresh cilantro for garnish.