Ingredients:

4 chicken quarters cut in two
5 potatoes peeled and halved
5 carrots peeled and halved
1 onion
4 tablespoons Hawaii soup blend (incl. mixed spices: cumin, turmeric, coriander, black pepper and cardamom)
1 tablespoon paprika
1 tablespoon black pepper
2-3 tablespoon chicken soup powder
Salt (as needed)

Instructions:

1. Clean and place chicken parts in big soup pot

2. Fill with tap water 4/5 to the top

3. Bring to a boil and skim any fat from the top of the soup

4. Lower flame to simmer

5. Add vegetables and spices

6. Simmer for another 2 – 3 hours on low flame (taste and adjust salt & pepper as needed)

7. Serve with soup nuts or matzah balls or Yemenite sauce (chilbeh)

8. B’Teavon (bon appétit)!