Thick Chicken and Vegetable Soup
Saudi Arabia
-
- 1/2 lb. chicken, cubed
- 4 cups chicken broth
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 2 bay leaves
- 4 cups mixed shredded root vegetables (choose some or all of the following: carrots, potatoes, parsnips, turnips)
- 1/4 cup finely chopped coriander (cilantro)
- 2 medium onions, coarsely chopped
- 2 cups milk
In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil. Cook over a medium heat until chicken is well done.
Add the remaining ingredients — except for the milk — and return to a boil, then cover the pot and reduce the heat. Simmer for about 30 minutes or until the vegetables are cooked. Slowly stir in the milk. Simmer for a further 3 minutes, stirring gently.
Note: Other lean meats may be substituted for the chicken.
Serves 4 to 6.
From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters
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