Kuwaiti-style Chicken Soup

Ingredients

In this Kuwaiti-style adaptation of Canja de galinha, we incorporate Middle Eastern flavors and spices to create a unique twist. The addition of saffron, a highly prized spice in Kuwaiti cuisine, adds a distinct flavor and vibrant color to the soup. We also use a blend of Middle Eastern spices such as cumin, coriander, and cardamom to enhance the overall taste profile. Additionally, we incorporate traditional Kuwaiti herbs and vegetables to give the soup an authentic Kuwaiti touch. We alse have the original recipe for Canja de galinha, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• A pinch of saffron threads A pinch of saffron threads
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground cardamom, ground turmeric, and saffron threads. Cook for a minute to release the flavors.
4. 4.
   Add the diced carrots, celery, and rice to the pot. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the chicken is cooked through and the rice is tender.
6. 6.
   Season the soup with salt and pepper according to your taste.
7. 7.
   Ladle the soup into bowls and garnish with fresh chopped cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the soup.
• If you prefer a thicker consistency, you can add a tablespoon of cornstarch mixed with water to the soup and simmer for a few more minutes.
• Serve the soup with warm Arabic bread or traditional Kuwaiti bread for a complete meal.

Serving advice

Serve the Kuwaiti-style Chicken Soup hot in individual bowls. Accompany it with warm Arabic bread or traditional Kuwaiti bread for a satisfying and wholesome meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh chopped cilantro to add a pop of color and freshness. Serve the soup in beautiful ceramic bowls to enhance the presentation.