Ingredients
-
1 1/4 - 1 1/2
-
1
-
1
-
2
-
2
-
4 - 6
-
4
-
2
-
6 - 8
-
-
4
-
225
-
4
-
1 - 2
-
3 - 4
Directions
Chicken Vegetable Soup with Dill and Cumin,This soup has a flavor combination that is very popular in the Middle East. This is based on a Faye Levy recipe.,Extraordinary tasting soup from the easiest-to-procure ingredients !!! This was such a surprise considering there are no expensive nor extraordinary ingredients in the list. We would have given it 10 stars if we could. We followed the recipe to the letter – including when to add some herbs. The soup serves 6 or more. We chose pale green squash over zucchini. We thought 2 teaspoons of cumin would taste strong, but it didnt. It just had a very unique, extraordinary taste. We loved this soup very, very much. Thank you Mirj…. sorry we couldnt give you 10 stars for this….. we will check out more of Mirjs recipe due to this wonderful soup.,I have never used a recipe to make chicken soup until I saw Mirjam’s. I was intrigued by the idea of using cumin and dill. So, now I know – if you want to make sensational chicken soup – ask a Jewish mother! The dill and cumin added layers of flavor that accented and complemented the other ingredients. I would change nothing and I expect the leftovers will be even better, DH has already set aside a bowl for breakfast! Thanks Mirj, this is a treasure.
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Steps
|
1
Done
|
Put Chicken Pieces in a Large Stew Pan or Soup Pot. |
|
2
Done
|
Leave the Onion Whole For Easy Removal or Cut It in Large Dice If You Want to Eat It in the Soup. |
|
3
Done
|
If You Like, Tie the Thyme Sprigs, Parsley Stems and Bay Leaves Together With Kitchen Twine or Wrap Them in Cheesecloth For Easy Removal. |
|
4
Done
|
Peel Potatoes and Add to Pan. |
|
5
Done
|
Add Onion, Carrots, Celery, Thyme, Parsley Stems and Bay Leaves. |
|
6
Done
|
Pour in Enough Water to Cover the Ingredients by a Couple of Centimeters and Add Salt. |
|
7
Done
|
Bring to a Boil. |
|
8
Done
|
With a Large Spoon, Remove the Foam That Collects on Top. |
|
9
Done
|
Cover and Cook Over Low Heat For 45 Mins. |
|
10
Done
|
,Occasionally Skimming Off the Foam and Fat That Collects. |
|
11
Done
|
Add Squash, Mushrooms, Garlic, Cumin and Pepper and Bring to a Simmer. |
|
12
Done
|
Cover and Cook Over Low Heat For 15 Minsutes or Until Chicken and Vegetables Are Tender and Soup Is Well Flavored. |
|
13
Done
|
Remove Herb Bundle or Loose Herbs. |
|
14
Done
|
Cook Noodles in a Large Pan of Boiling Salted Water About 7 Minutes or Until Just Tender. |
|
15
Done
|
Drain Well. |
