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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put chicken pieces in a large stew pan or soup pot. | 2. Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup. | 3. If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal. | 4. Peel potatoes and add to pan. | 5. Add onion, carrots, celery, thyme, parsley stems and bay leaves. | 6. Pour in enough water to cover the ingredients by a couple of centimeters and add salt. | 7. Bring to a boil. | 8. With a large spoon, remove the foam that collects on top. | 9. Cover and cook over low heat for 45 mins. | 10. ,occasionally skimming off the foam and fat that collects. | 11. Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer. | 12. Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored. | 13. Remove herb bundle or loose herbs. | 14. Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender. | 15. Drain well. | 16. Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup. | 17. Before serving the soup, thoroughly skim the fat from the broth. | 18. The cooler the broth is, the easier this will be. | 19. The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed. | 20. Otherwise, skim the fat from the soup's surface several times with a large spoon. | 21. Remove chicken pieces and discard their skin. | 22. Leave pieces whole or pull or cut meat from bones; return chicken to soup. | 23. For a lighter dish, you can reserve part of the meat for other uses. | 24. Reheat soup if necessary. | 25. If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave. | 26. Add dill and chopped parsley to soup. | 27. Taste and adjust seasoning. | 28. Serve the soup in fairly shallow bowls. | 29. Add noodles to each bowl when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/4 - 1 1/2			-	-	-	-
onion	1		peeled	60.0	14.01	1.65	0.15
thyme	1	sprig		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
bay leaf	2			-	-	-	-
potato	4 -6	cups	boiling	0.0	0.0	0.0	0.0
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
water	6 -8	cups		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
squash	4		cut	96.52	19.7104	5.1308	1.3716
mushroom	225		quartered	-	-	-	-
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
cumin	1 -2	teaspoon	ground	0.0	0.0	0.0	0.0
dill	3 -4	tablespoons	chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.