Your new favourite comfort soup | Yemenite Soup

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is economical.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often more accessible.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper has a milder taste, while paprika adds color and flavor.

Heat extra virgin olive oil in a large heavy cast iron pan.

Chop carrots and potatoes into big, chunky pieces without peeling them.

Chop celery, including the tops, into big chunks.

Brown the chicken legs in the pan until they have a nice color.

Remove the chicken legs from the pan after browning.

Add all the chopped vegetables to the same pan and fry them off.

Add the spice mix to the pan and stir until fragrant.

Pour in 1 liter of stock and mix well.

Return the browned chicken legs to the pan with the vegetables and stock.

Add sliced garlic to the pot.

Season with extra black pepper to taste.

Cover the pot and leave to simmer for about an hour.

After an hour, check the soup; it can simmer longer if desired.

Plate the soup, including chunky vegetables and chicken.

Optionally, shred the chicken meat off the bone and mix it into the soup before serving.

Garnish with fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary