Thick chicken and vegetable soup (saudi arabia)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken meat; cubed |
| 4 | cups | Chicken broth |
| Salt and pepper | ||
| ½ | teaspoon | Cumin; (16-oz) |
| 2 | Bay leaves | |
| 4 | cups | Mixed shredded root vegetables; such as |
| Carrots | ||
| Potatoes | ||
| Parsnips; and or | ||
| Turnips | ||
| ¼ | cup | Finely chopped fresh cilantro leaves |
| 2 | mediums | Onions; coarsely chopped |
| 2 | cups | Milk |
Directions
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 boil, then cover the pot and reduce the heat. Simmer for about 30 minute or until the vegetables are cooked. Slowly stir in the milk. Simmer for further 3 minutes, stirring gently.
Note: Other lean meats may be substituted for the chicken.
*[REF Hanneman: FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 ] Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 13, 1998, converted by MM_Buster v2.0l.