Arab-style Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de pollo y fideos uses traditional Mexican spices and ingredients, this Arab-style adaptation incorporates aromatic Arab spices such as cumin, coriander, and cinnamon. The addition of Middle Eastern noodles and the use of olive oil instead of vegetable oil give this soup a distinct Arab twist. We alse have the original recipe for Sopa de pollo y fideos, 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 olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 200 grams (7 oz) Arab-style noodles (such as vermicelli or angel hair pasta) 200 grams (7 oz) Arab-style noodles (such as vermicelli or angel hair pasta)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (3g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrots and celery to the pot, and cook for another 5 minutes until slightly softened.
3. 3.
   Season the chicken pieces with salt, pepper, ground cumin, ground coriander, and ground cinnamon. Add the seasoned chicken to the pot and cook until browned on all sides.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour until the chicken is tender and cooked through.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Set aside.
6. 6.
   Increase the heat to medium-high and bring the broth to a boil. Add the Arab-style noodles and cook according to the package instructions until al dente.
7. 7.
   Return the shredded chicken to the pot and simmer for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Season with salt and pepper to taste. Serve the Arab-style Chicken Noodle Soup hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
• Arab-style noodles — Be careful not to overcook the noodles as they can become mushy. Follow the package instructions for the best results.
• Fresh parsley — Add the chopped parsley just before serving to preserve its vibrant color and fresh flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
• To enhance the flavor, toast the ground cumin, coriander, and cinnamon in a dry skillet for a minute before adding them to the soup.
• Customize the soup by adding vegetables like peas, corn, or bell peppers.
• If you prefer a thicker soup, dissolve 1 tablespoon of cornstarch in a little water and add it to the simmering soup.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Arab-style Chicken Noodle Soup in deep bowls, allowing the flavors to meld together. Accompany it with warm crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh chopped parsley to add a pop of color. Serve the soup with a side of warm pita bread or Arabic flatbread for an authentic touch.