This is the way my late mom, Steffi, used to cook her chicken soup: overnight for at least 12 hours, sometimes longer, until the soup turned golden, rich, and gorgeous.
The chicken, wrapped in cheesecloth, gives everything it has to the soup. It defies logic, but the meat, and even the whole vegetables that simmer alongside it, emerge in shockingly good shape. Since we kept Shabbat and had a low flame on our stove for warming food, the idea of going to sleep with a soup simmering away gives me great comfort; if it doesn’t inspire the same feelings in you (no judgment), start the soup early in the morning, turn it off before you go to bed, then let it cool overnight on the stovetop before refrigerating.
Since Yemenite hawaij — a spicy, turmeric-heavy spice blend traditionally stirred into soups that was introduced to the Israeli kitchen by Yemenite immigrants — improves everything, add some in the last few hours of cooking; it will lend the most wondrous mildly spicy flavor and sunshiny hue to your broth.
Make sure to read more about this recipe and hawaij here.
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Want more “Sababa” recipes? Check out Adeena’s Tahini and Olive Oil Granola.
Reprinted from Sababa by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman.
Sounds good. Would a slow cooker work?
I have tried many, many Jewish Penisillin recipes, so I was expecting another boring, tasteless entry. Boy, was I suprised. This was indeed a winner! The broth was not watery at all. It was chocked full of umamy. Every part sang in this choir. It was even better the next day. When I warmed it up in the micro wave, every wanted a taste an everyone loved it! Next time I will break out my 20 gallon stock pot, use two chickens and double the veggies and the spices. Since it freezes well. I will have all the Penisillin I will need to get me through this dreary winter colds. That is if my family leaves me any for the freezer!
This has become our family’s chicken soup. I’ve edited a few things and vary it sometimes. I cook it during the day rather than overnight, as we don’t care for the smell of food cooking while we sleep. The golden color, the tip about adding the spices over the course of the first few hours, the warm spices and savory broth are absolutely perfect. It requires very little else – It’s perfect as is.
Hi,
In my “fast”, 4 hours cooking with traditional ingredients but not hawaj spices, I add few full shiitakes for that umami flavour. Would it be too much for this recipe?
I would also like to know how to do this in a slow cooker
Hi Lynn, we have not tested this recipe using a slow cooker but please let us know how it turns out if you try it. Rachel at The Nosher.
so can a slow cooker on low work?
Hi Elaine, we have not tested this recipe using a slow cooker but please let us know how it turns out if you try it. Rachel at The Nosher.
Please do not leave a whole pot of chicken broth at room temperature overnight “to cool.” This is a food safety NIGHTMARE. To cool quickly: add cold water to your sink (below the level of the pot, of course), set the whole pot in the water. Add ice to the water and stir broth to encourage cooling. Soup should be cool within 15-20 minutes. Place in containers and refrigerate promptly.
I’m running over to the Indian supermarket to pick up whole coriander seed and fresh turmeric to make this! I know it calls for dried turmeric but I need fresh everything for my horrid head cold! Thank you!
I have not made this yet but it sound yummy. However, what is lachoh? I assume it is some type of bread(?). Where can you find it or how do you make it?
Hi Leslie, lachoch (aka lachuch) is a Yemenite flatbread. Here’s a recipe, enjoy!
Hi. What is the purpose of putting the chicken in the cheesecloth? Would the soup taste and look different if I just put the chicken with the veggies?
Just for ease! Not necessary if you don’t have one.