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Chicken, Potato & Garlic Soup from The Galilean Kitchen

Warm up this winter with a hearty chicken, potato and garlic soup, from The Galilean Kitchen.    

This fragrant soup, laced with medicinal spices and deep flavours of garlic and lemon juice, is a firm favourite from Nawal’s kitchen, where ‘shorba’ the Arabic name for soup is easy to make and deliciously satisfying to eat on a cold day.

Nawal’s Shorba (chicken, potato & garlic soup)

for basic broth

2 chicken breasts, chopped into large cubes

1 piece of ginger, peeled & sliced

3 –4 bayleaves

1 teaspoon ground cardamom

11/2 litres cold water

1 teaspoon salt

for chicken, potato & garlic soup

2 large potatoes, peeled & cubed

6 garlic cloves, minced or crushed

3 lemons, juiced

11/2 tablespoons flour, mixed with 250mls water

1/2 teaspoon cumin

1 teaspoon baharat

1 teaspoon black pepper

  • place the chicken cubes, ginger, bayleaves, cardamom, salt & water in a saucepan & boil for 20-30 minutes to create flavour
  • add the potato cubes, lower the heat & simmer for a further 15 minutes
  • mix the flour & water into a paste & add to the broth & boil for 5 minutes to thicken the soup slightly, add the cumin & baharat & boil for a further 5 minutes
  • add the garlic & lemon juice, mix well & leave to simmer for 10 minutes to allow all the flavours to develop
  • pour into a serving bowl & sprinkle the teaspoon of black pepper on the top 

For more delicious recipes, beautiful photographs and delightful stories from the women whose dishes are featured in The Galilean Kitchen, order your copy here

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