A twist on your favorite chicken soup made with extra spices and flavors. Eat as is or add matzo balls or kubbeh.
Not Your Grandma’s Chicken Soup
Servings
8 Servings
Ingredients
- 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
Instructions
- Coat the bottom of a large soup pot with nonstick cooking spray and place over medium heat.
- 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.
- 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.
- 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.
It looks like it, many people do that, it’s up to you.
Thanks, Tamar. I asked my friends what THEY do – most remove this chicken and use the meat in chicken salad while adding freshly cooked chicken (no bones/chopped spoon-sized) when serving. It certainly wasn’t enough chicken to be 8 servings – there were only 6 thighs in my pot.
I may be naive – do you serve the soup with the chicken still on the bones?
this recipe was fantastic, i thought that the salt was the key, add a little more than what it calls for. also, i made some matzah balls and simmered them in the soup for about 15 minutes before i served it, great addition. i have a ton frozen in my freezer and am planning on making this again!