Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 6 cups chicken broth
- 1 cup jameed (dried yogurt)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the cumin, coriander, turmeric, paprika, cinnamon, and cardamom to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. In a separate bowl, whisk together the jameed and 1 cup of the hot soup until smooth.
7. Pour the jameed mixture back into the pot and stir to combine.
8. Let the soup simmer for an additional 10 minutes.
9. Stir in the parsley and season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 10g
- Protein: 38g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Chicken broth can be substituted with vegetable broth.
- Jameed can be substituted with Greek yogurt.
Variations:
- Add some chopped carrots and celery to the soup for extra flavor and nutrition.
- Use different spices to change the flavor profile of the soup.
- Add some cooked rice or noodles to the soup for a heartier meal.
Tips and tricks:
- Make sure to whisk the jameed and hot soup together well to avoid lumps.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
- If the soup is too thick, add some more chicken broth to thin it out.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with some crusty bread on the side.
Garnishes:
- Garnish the soup with some chopped fresh parsley or cilantro.
Pairings:
- Serve the soup with a side salad or some roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
- If the soup is too thick, add some more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken Jameed Soup is a traditional dish from Jordan and other Middle Eastern countries.
Flavor profiles:
- Spicy, savory, and slightly tangy from the jameed.
Serving suggestions:
- Serve the soup hot with some crusty bread on the side.
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Region: Jordanian