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Ingredients

• 4 tablespoons olive oil
• 2 large onions, peeled and sliced thinly
• 1 teaspoon salt
• 1 tablespoon Aleppo pepper
• 2 stalks celery, diced finely
• 2 bay leaves
• 1 head garlic, peeled and minced
• 1 tablespoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 1 1? long cinnamon stick
• 1/2 cup dry sherry
• 1 whole chicken, rinsed and trimmed of excess fat
• 2 quarts of chicken broth or stock
• 1 quart vegetable broth or stock
• 3 tablespoons tomato paste or sauce
• 1 1/2 cups peeled and sliced carrots
• 1/4 cup peeled and sliced parsnips
• 1 cup peeled and diced turnips
• 1 15 ounce can chickpeas drained with any loose skins removed
• 1 14 ounce can diced tomatoes (optional)
• 1/2 cup orzo pasta, cooked, drained and oiled to keep from sticking.
• 1 recipe matzo balls (instructions given in the post above)
• salt and freshly ground black pepper to taste
• 1/2 cup roughly chopped cilantro
• 1/2 cup roughly chopped fresh parsley
• 1/2 cup thinly sliced scallion tops

Description

This Comes Of My Search For A Really Good And Complex Chicken Soup Of A Sephardic ( Spanish Jewish)nature. This Is Complicated And Takes Some Effort But I Think The End Result Is Good.

Group Recipes