Yemenite Soup Recipe
Perfect for Shabbat Dinner
Published January 31, 2023
Victor and Mayrav Chayon, Kesher participants living in Ashkelon
“This recipe was carried down from my wife’s great-grandmother. This Yemenite soup symbolizes Friday Shabbat dinner at the Chayon house. This soup means family, togetherness and noisy Shabbat dinners. It’s also our “go-to” soup when someone has a cold or a bad mood – as it’s filled with love. This magic soup fixes everything!”
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)!
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