Chicken Soup With Dill And Cumin

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken pieces - (to 3) - see * Note
1 lb	454g / 16oz	Onion - cut large dice (large)
4		Carrots - (3/4 lb total) - peeled if you like,
		And cut 1" slices
4		Boiling potatoes - (1 1/4 lbs total) - peeled, and
		Cut in 1" squares
		= (or 1 1/2 cups thin egg noodles)
2		Celery stalks with leaves - (optional), sliced (large)
2		Bay leaves
6 cups	1422ml	Water - (to 8)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Ground cumin - (to 2)
4		Zucchini - (1 lb total) - cut in 1" slices
1/2 lb	227g / 8oz	Quartered mushrooms - optional
4		Garlic cloves - chopped
4 tablespoons	60ml	Chopped fresh dill
		= (or 1 tbspn dried dill)

Recipe Instructions

* Note: Use lots of bony pieces, such as wings and backs, and dark-meat cuts such as legs and thighs. If your butcher can get you a stewing hen, it will need more time to simmer but will produce a superb soup.

Place the chicken, onion, carrots, potatoes (but not the noodles), celery and bay leaves in a large stew pan or soup pot. Pour in enough water to cover the ingredients by about 1 inch. Bring to a boil. With a large spoon, remove the foam from the soup's surface. Add salt, pepper and cumin to taste. Cover and cook over low heat, occasionally skimming off the foam and fat, until the chicken is tender, about 45 minutes.

Add the zucchini, mushrooms and garlic and bring to a simmer. Cover and cook over low heat until the vegetables are tender and the soup is well flavored, about 15 minutes. Discard the bay leaves.

If adding noodles, bring a saucepan of water to boil and add salt. Add the noodles, stir and cook uncovered over high heat until tender, about 5 to 7 minutes. Drain well. Keep the noodles in a separate dish so they won't soften when you reheat the soup.

Skim the fat from the broth with a large spoon. If you refrigerate the soup until cold, the fat solidifies on top and can be easily removed. Remove the chicken and discard its skin. Leave the pieces whole or cut off the meat, discarding the bones. Return the chicken to the soup or save part of it for other uses.

Reheat the soup to a simmer. Add the dill and more salt and pepper, if needed. Divide the noodles among shallow soup bowls, then ladle the hot soup over them.

This recipe yields 4 to 6 servings.

Each of 6 servings: 321 calories; 158 mg sodium; 98 mg cholesterol; 14 grams fat; 4 grams saturated fat; 20 grams carbohydrates; 29 grams protein; 3.09 grams fiber.

Source:
The Los Angeles Times, 02-20-2002

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