Recipe by Mirj
This soup has a flavor combination that is very popular in the Middle East. This is based on a Faye Levy recipe.
Top Review by Lorac
I have never used a recipe to make chicken soup until I saw Mirjam's. I was intrigued by the idea of using cumin and dill. So, now I know - if you want to make sensational chicken soup - ask a Jewish mother! The dill and cumin added layers of flavor that accented and complemented the other ingredients. I would change nothing and I expect the leftovers will be even better, DH has already set aside a bowl for breakfast! Thanks Mirj, this is a treasure.
- 1 1⁄4-1 1⁄2 kg chicken pieces, preferably thighs or whole legs
- 1 large onion, peeled
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons chopped parsley, with the stems reserved (optional)
- 2 bay leaves
- 4 -6 medium boiling potatoes or 1 1⁄2 cups very fine noodles (soup noodles)
- 4 carrots, peeled if you like and cut in 5 cm lengths
- 2 stalks celery & tops, sliced (optional)
- 6 -8 cups water
- salt & freshly ground black pepper
- 4 pale green squash or 4 zucchini, cut in 5 cm lengths
- 225 g mushrooms, quartered
- 4 cloves garlic, coarsely chopped
- 1 -2 teaspoon ground cumin, to taste (optional)
- 3 -4 tablespoons chopped fresh dill or 1 tablespoon dried dill
Directions See How It's Made
- Put chicken pieces in a large stew pan or soup pot.
- Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
- If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
- Peel potatoes and add to pan.
- Add onion, carrots, celery, thyme, parsley stems and bay leaves.
- Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
- Bring to a boil.
- With a large spoon, remove the foam that collects on top.
- Cover and cook over low heat for 45 mins.
- ,occasionally skimming off the foam and fat that collects.
- Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
- Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
- Remove herb bundle or loose herbs.
- Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
- Drain well.
- Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
- Before serving the soup, thoroughly skim the fat from the broth.
- The cooler the broth is, the easier this will be.
- The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
- Otherwise, skim the fat from the soup's surface several times with a large spoon.
- Remove chicken pieces and discard their skin.
- Leave pieces whole or pull or cut meat from bones; return chicken to soup.
- For a lighter dish, you can reserve part of the meat for other uses.
- Reheat soup if necessary.
- If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
- Add dill and chopped parsley to soup.
- Taste and adjust seasoning.
- Serve the soup in fairly shallow bowls.
- Add noodles to each bowl when serving.