A twist on your favorite chicken soup made with extra spices and flavors. Eat as is or add matzo balls or kubbeh.
- Cook Time
- Prep Time
- Cooking Spray
- 3-4 pound chicken thighs, skin removed on the bone
- 1/4 cup fresh cilantro stems finely chopped and 1 cup fresh cilantro leaves
- 1 large yellow onion, sliced fine
- 4 cloves garlic, minced
- 2 teaspoon ginger, grated or minced
- 1 teaspoon ground tumeric
- 2 large carrots, cut into coins
- 1 large (or 2 small) zucchini, cut into coins
- 1 large tomato, cut into chunks
- 1 large (or 2 small) Idaho potato, peeled and cut into small cubes
- 2 quart water
- Kosher salt and freshly cracked pepper
1. Coat the bottom of a large soup pot with nonstick cooking spray and place over medium heat.
2. Add onion, garlic, ginger, turmeric, cilantro stems and chicken. Season with salt and pepper. Cook until onions soften and chicken gives off natural juices, about 5 minutes, stirring often. Add 1 to 2 cups water so that chicken is just covered. This will prevent it from sticking. Cook for 20 minutes on low uncovered.
3. Add the carrots, zucchini, tomato, potato and stir. Cook until vegetables just start to soften, about 5 minutes. Fill pot with water until the chicken and vegetables are covered by at least 4 to 6 inches. Again add salt and fresh cracked pepper to taste. Stir well.
4. Bring to boil and reduce to simmer. Skim the fat and foam off the top of the soup. Let soup simmer on low covered for 40 more minutes. Right before serving stir in cilantro leaves.
Note: You may also use green beans, peas and/or cauliflower as additional vegetables if you wish. Can be served as is, with kubeh or over rice.