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."
 
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Ready In:
1hr 45mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Put chicken pieces in a large stew pan or soup pot.
  • Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
  • If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
  • Peel potatoes and add to pan.
  • Add onion, carrots, celery, thyme, parsley stems and bay leaves.
  • Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
  • Bring to a boil.
  • With a large spoon, remove the foam that collects on top.
  • Cover and cook over low heat for 45 mins.
  • ,occasionally skimming off the foam and fat that collects.
  • Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
  • Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
  • Remove herb bundle or loose herbs.
  • Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
  • Drain well.
  • Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
  • Before serving the soup, thoroughly skim the fat from the broth.
  • The cooler the broth is, the easier this will be.
  • The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
  • Otherwise, skim the fat from the soup's surface several times with a large spoon.
  • Remove chicken pieces and discard their skin.
  • Leave pieces whole or pull or cut meat from bones; return chicken to soup.
  • For a lighter dish, you can reserve part of the meat for other uses.
  • Reheat soup if necessary.
  • If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
  • Add dill and chopped parsley to soup.
  • Taste and adjust seasoning.
  • Serve the soup in fairly shallow bowls.
  • Add noodles to each bowl when serving.

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Reviews

  1. 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.
     
  2. 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 Mirj´s recipe due to this wonderful soup.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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