Yemenite Soup
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 servings
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Calories
207 kcal
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Course
Soup
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Cuisine
Middle Eastern
Yemenite Soup
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Learn to make Yemenite Soup with chicken, beef or lamb and potatoes, spiced with traditional Yemenite hawayej spice blend. Healthy, hearty, comfort food.
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Ingredients
Yemenite Chicken Soup Ingredients
- 1 whole chicken 3-4 pounds, cut in pieces
- 4 chicken drumstick
- 2 beef marrow bones
- 2 teaspoons Turmeric
- 3 cloves garlic
- 1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup
- 1 large onion rinsed and halved, skin on
- 2 teaspoons hawayej spice blend see link in notes
- 1 1/4 pounds russet potato peeled and cut into large 2-inch chunks, or Yukon gold potato; about 4 medium russets
- salt
- black pepper
Yemenite Beef Soup Ingredients
- 3 tablespoons extra virgin olive oil divided
- 2 medium onion peeled and diced
- 2 pounds beef stew meat lamb can also be used, cubed
- 2 beef marrow bones
- 1/2 tablespoon Turmeric
- 1 1/2 teaspoons hawayej spice blend
- 2 cloves garlic
- 1 bunch cilantro cleaned, rinsed, and tied in a bundle, plus more cilantro to garnish soup
- 1 1/4 pounds russet potato peeled and cut into large 2-inch chunks, or Yukon gold potato; about 4 medium russets
- salt
- black pepper
Instructions
To Make Yemenite Chicken Soup
- Place chicken pieces and marrow bones on the bottom of a 6-8 quart stock pot. Add 12 cups water to the pot. Bring to a boil and simmer for a few minutes, skimming the foam that rises to the top.
- Stir 2 tsp turmeric, 1/2 tbsp salt, 1/4 tsp black pepper and garlic cloves into the pot. Add the cilantro bundle and onion, bring to a boil. Reduce heat to a low simmer. Let the soup cook for 90 minutes, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling too rapidly. Stir gently a few times during cooking.
- After 90 minutes, use a pair of tongs to pull out the onion, the cilantro bundle and the two chicken breasts on the bone. Place the chicken breasts on a cutting board. Pull the meat from the bones and shred it. Discard the bones and skin.
- Add the chicken breast meat back to the soup pot. Stir 2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste. I usually add about 1 tsp more of salt, it really makes the spices pop. Add the potato chunks to the broth. At this point, you can also add other vegetables if you wish, including small slices of carrot, celery, zucchini, etc. Bring back to a low simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender (and the other veggies, if you decide to add them).
- Scrape the marrow out of the bones and add it to the broth, if desired, or serve the marrow bones with soup to anybody who enjoys them. Serve each bowl with a few potato chunks, a chicken leg, and some of the other chicken meat. I usually remove the skin and cartilage from the chicken pieces prior to serving for a nicer presentation. Garnish each bowl with fresh chopped cilantro. This soup is usually served with schug alongside; it can be stirred into the broth to add more spicy flavor.
To Make Yemenite Beef Soup
- In a heavy 6 quart pot, heat 2 tbsp olive oil over medium high. Sprinkle the meat chunks with salt and pepper. Add the meat to the pan and sear it, stirring occasionally, until browned on all sides.
- Pour meat into a bowl and reserve. Drain the excess fat from the pot. Add another 1 tbsp olive oil to the pot and add the chopped onions. Let the onions cook for several minutes until they are softened and brown, stirring occasionally and scraping up the brown bits from the bottom of the pot as they cook.
- Add meat chunks back to the pot along with the marrow bones. Cover with 14 cups of water. Bring to a simmer, skimming any foam that rises to the top.
- Stir in 1/2 tbsp turmeric and 1/2 tbsp salt. Add the cilantro bundle and the garlic cloves. Reduce heat to a low simmer. Let the soup cook for 2 1/2 hours, keeping an eye periodically to make sure the simmer is low and bubbling but not boiling rapidly.
- After 2 1/2 hours your meat chunks should be quite tender. Remove the cilantro bundle. Stir 1 1/2 tsp hawayej spice blend into the broth along with additional salt and black pepper to taste (I usually add 1 to 1 1/2 tsp more of salt, but we like things on the salty side). Add the potato chunks to the broth. Bring back to a simmer and continue to cook for 15-20 minutes more, or until the largest potato chunks are tender.
- Scrape the marrow out of the bones and add it to the broth, if desired, or serve the marrow bones with soup to anybody who enjoys them. Serve each bowl of soup garnished with fresh chopped cilantro (optional). This soup is usually served with schug alongside; it can be stirred into the broth to add more spicy flavor.
Notes
- Hawayej Spice Blend
- You will also need: 6-8 quart stock pot, kitchen twine
Nutrition Information
Show Details
Calories
207kcal
(10%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
12g
(18%)
Cholesterol
34mg
(11%)
Sodium
44mg
(2%)
Potassium
430mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
110IU
(2%)
Vitamin C
6.2mg
(7%)
Calcium
19mg
(2%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Cholesterol | 34mg | 11% |
| Sodium | 44mg | 2% |
| Potassium | 430mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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