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Chicken Soup, Yemenite (M, TNT)
Source: "Sephardic/Israeli Cuisine," by Sheilah Kaufman
Serves: 8

4 pound whole chicken, cleaned and cup up
2 whole onions, peeled
4 to 6 carrots, peeled
Bunch of leeks, whites only (save the green tops)
3 tablespoons freshly chopped parsley
2 potatoes, peeled and cut into chunks
1 butternut squash peeled and cut into chunks about 2"x1" thick
2 chicken bouillon cubes

Spices to taste including:
2 to 2-1/2 teaspoons hawayij (click here for recipe)
1 teaspoon ground cumin
Turmeric (not needed if using hawayij)
Freshly ground pepper
1 bunch fresh cilantro, stems removed

Place chicken in a large pot and cover with enough cold water to cover plus an inch more.

Bring to a boil, and as chicken cooks skim off bubbles and "scum" (about 20 minutes).

Add onion, carrots, leeks, and parsley. Cook for 20 minutes on medium heat then add potatoes and squash. Stir in bouillon cubes and spices.

Lower heat to simmer, cover and cook until chicken is done, about 45 minutes. Add cilantro and chopped greens from the leeks, and cook another 10 minutes. Remove chicken from pot and let soup cool. Strain the broth. Keep chicken separate. Tear or cut into pieces and add to soup before serving.

If needed, add salt and fresh ground pepper to taste. May be made ahead or frozen.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A