Wasfetna

Chicken soup

Clear chicken broth with cinnamon and cardamom, with carrot, celery, potato and shredded chicken, served with lemon.

Chicken soup
Cooking time
1 hr 6 min
Hands-on time
24 min
Free time
30 min
Difficulty
Easy
Calories
160

The soup of home when someone is ill or the weather turns cold. A clear broth starts with cold water and skimming the foam as it first boils, then it's strained of the spices before the vegetables and chicken go back in.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot — The chicken starts in cold water so the broth comes out clear.
  • Strainer — The broth is strained of cinnamon and cardamom before it goes back on.

Method

  1. Place the chicken in cold water and turn up the heat, and remove the foam that floats when it first boils.

    12 min
    You’ll know it’s ready when

    The water surface is clear with no gray foam.

    Tip: Starting with cold water and removing the foam are what give a clear, not cloudy, broth.

  2. Add the onions, cinnamon and cardamom, and cover the pot over low heat until the chicken is cooked.

    30 minYou can walk away
    You’ll know it’s ready when

    The meat comes away from the bone.

  3. Lift out the chicken and shred it, and strain the spices out of the broth.

    8 min
    You’ll know it’s ready when

    The broth is clear and the meat falls apart.

  4. Return the broth to the heat with the carrots, celery, and potatoes until cooked.

    12 minYou can walk away
    You’ll know it’s ready when

    The vegetables are tender and retain their shape.

  5. Return the chicken, add salt and parsley, and serve with lemon.

    4 min
    You’ll know it’s ready when

    The soup is hot and its broth is clear.

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