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Sephardic Chicken Soup ( Complex) Recipe

Ingredients

How to make it

  • In a heavy soup pot or pressure cooker, heat olive oil over medium high heat. Add onions, salt and Aleppo pepper and cook, stirring, until golden. Add celery, bay leaves, garlic, thyme, cumin, turmeric, coriander and cinnamon stick, and cook, stirring until the onions are a rich reddish brown and everything is fragrant.
  • Pour in sherry and deglaze pan. After alcohol has burned off, add chicken, broths, tomato paste or sauce, and turn down heat to a simmer, and cook covered until the chicken is tender and done. In a pot it will be about an hour or an hour and a half, in a pressure cooker, it can be anywhere from fifteen minutes to a half an hour depending on the size of the chicken.
  • When the chicken is done, remove it from the pot and allow it to cool. While it is cooling, add carrots, parsnips and turnips to pot and simmer. Remove chicken meat from bones and add back to pot. Add chickpeas and tomatoes if you are using them. Cook until vegetables are tender. Remove bay leaves and cinnamon stick.
  • Add matzo balls for last ten minutes of cooking. Just before serving, add orzo, simmer a couple of minutes to warm the pasta, then garnish with the cilantro, parsley and scallion tops.
  • Serve with a crisp green salad with a simple vinaigrette

People Who Like This Dish 2
Reviews & Comments 1

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  • nativeprincess 13 years ago
    Sounds delicious...but you say the matzo balls recipe is in the post above...did I miss something?
    Was this review helpful? Yes Flag

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gotmusicinme Martinez, CA

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