A delicious Algerian soup made with chicken and vegetables.
Prep
30 minutesCook
2 hoursReady In
2 hours 30 minutesLevel
IntermediateRating
/rating_off.png "1 Star")
Loading...| 1 whole chicken, cut into pieces | |
| 2 onions, chopped | |
| 3 cloves garlic, minced | |
| 2 carrots, diced | |
| 2 potatoes, diced | |
| 2 bell peppers, chopped | |
| 1 can diced tomatoes | |
| 4 cups chicken broth | |
| 2 tablespoons olive oil | |
| 1 tablespoon cumin | |
| 1 tablespoon paprika | |
| 1 teaspoon turmeric | |
| Salt and pepper to taste | |
| Fresh parsley, chopped (for garnish) |
| 1. | In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened. |
| 2. | Add the chicken pieces to the pot and brown on all sides. |
| 3. | Add the carrots, potatoes, bell peppers, diced tomatoes, chicken broth, and spices to the pot. Stir well to combine. |
| 4. | Bring the soup to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the chicken is tender and the vegetables are cooked through. |
| 5. | Remove the chicken pieces from the pot and shred the meat. Return the shredded chicken to the pot. |
| 6. | Taste the soup and adjust the seasoning with salt and pepper, if needed. |
| 7. | Serve the soup hot, garnished with fresh parsley. |
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