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Every culture has its own variety of chicken soup, and in the Yemenite culture the flavor comes from Hawaij, a store-bought spice blend. The better the quality of the spices that go into it, plus the exact recipe unique to every home/store, will affect the overall taste of the soup. Shop around. Taste different varieties and use the brand you like best! Did you know? There are two types of Hawaij: Hawaij for soup (which is extremely savory) and Hawaij for coffee (which does not actually contain sugar but is used mostly for sweeter dishes and…coffee!) Recipe by Esther Shor via Danielle Renov (Breaking Bread)
2 to 4 chicken breasts
2 tablespoons Gefen Olive Oil
3 yellow onions, diced
4 potatoes, peeled, cut into 1-to-2-inch cubes
1/4 cup hawaij for soup (see note)
2 flat tablespoons of salt
3 tablespoons chicken soup powder
Place chicken in a pot and cover with water. Bring to a boil and cook for 30 minutes. Remove chicken and discard water. Dice cooked chicken and set aside.
Place large pot over medium high heat. Add oil and onions and cook for about seven to eight minutes, stirring often. Add all the remaining ingredients, besides water and the reserved chicken. Cook for three to four minutes until very fragrant.
Return the chicken to the pot. Fill pot with water to cover everything by about three-fourths of an inch. Bring to a boil, then reduce heat to low and cover the pot. Allow soup to simmer, covered, for at least two hours.
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at what point do you add the chicken back?
After step 2 add the chicken and then the water in step 3.
delicious!
Easy and delicious, it was a huge hit!