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 

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