Yemenite Chicken Soup

Yemenite Chicken Soup

Yemenite soup (in Hebrew “מרק תימני”) is the name of a family of soups, not a single formula. This home version uses chicken leg quarters, potatoes and soup hawaij. It is close to the versions that took hold in Israel; in Yemen and in various families people also cooked lamb or beef, and sometimes a clearer soup.

Prep time: 20 minutes · Cooking time: 1 hour and 40 minutes · Yield: 8 bowls · Difficulty: easy

Hawaij and the right texture

Soup hawaij usually includes turmeric, cumin and coriander and sometimes cardamom and black pepper. Store-bought blends vary a lot in salt and heat, so start with two tablespoons and taste only after cooking. This is not coffee hawaij.

Ingredients (for 8 servings)

• 1.4 kg bone-in, skin-on chicken leg quarters, separated
• 2 tablespoons oil
• 2 large onions, chopped
• 4 cloves garlic, crushed
• 2 tablespoons soup hawaij, plus more to taste
• 1 teaspoon cumin, 1/2 teaspoon black pepper
• 800 grams potatoes, peeled and coarsely cut
• 2 carrots and 2 celery stalks, cut
• 2.2 liters water
• 2 teaspoons salt, depending on the blend
• A handful of chopped cilantro to serve

Choosing ingredients and substitutes

Leg quarters make a rich soup; without the skin the calorie value goes down. You can use 1.2 kg of cubed beef shoulder and extend the cooking to about two and a half hours. Soup powder is a common Israeli addition but isn’t necessary; if you use it, reduce the salt.

Method

1. Build the base. Heat the oil in a wide pot, brown the onion for 8 minutes and add the garlic and hawaij for 30 seconds.
2. Add the chicken. Add the chicken, water, carrot and celery. Bring to a boil and skim off the foam.
3. Simmer. Lower the heat, partially cover and cook for 50 minutes at a gentle simmer.
4. Add the potatoes. Add the potatoes and cook for 35–45 minutes, until they are soft and the chicken reaches at least 74 degrees Celsius (165°F) in the thickest part, without touching the bone.
5. Season and serve. Taste, adjust the salt and hawaij, and serve with cilantro, lahuh and zhug on the side. Refrigerate leftovers within two hours.

Nutrition facts and calorie estimate

The calculation assumes about 800 grams of edible chicken. Removing the skin before eating usually cuts 40–60 calories per serving.

Variations and tips

• For a thicker soup, mash one potato into the liquid; there is no need for flour.
• Add whipped hilbeh to the plate, not to the whole pot.
• The soup keeps 4 days in the fridge or two months in the freezer.

Summary

The base is browned onion, hawaij bloomed briefly in oil, and gentle cooking of chicken and potatoes. A generous bowl is about 345 calories. For more accompaniments, see zhug and hilbeh.