Pour oil on the bottom of a large slow cooker (at least six to seven quarts). Add chicken bones, cutlet strips, and marrow bone. Turn on high. Leave for 15–30 minutes to sweat a little.
Add all vegetables and water to the slow cooker. Cook for seven hours on high. Add salt, pepper, and parsley at the end. Add lemon juice for a pop of flavor, if desired.
To serve, carefully remove chicken bones and any veggies you won’t be eating. Use a slotted spoon to serve veggies and chicken cutlet strips into bowls. Then ladle soup on top.
Directions
Credits
Tips:
- You can chop and prepare veggies and chicken strips the day before and refrigerate in ziplock bags until making the soup.
-To add an interesting flavor to your soup, sprinkle with hawaij before eating. Hawaij is a Yemenite spice mix made from cumin, coriander, turmeric, black pepper, and cardamom. It has a mild, earthy, peppery taste
that adds amazing depth of flavor.
Notes:
Veal marrow bones have a more delicate flavor than beef marrow bones. If veal isn’t available, use a beef one. If neither are available, add a small piece of flanken. Also, there are proportionately a lot of chicken bones in this soup, which add exceptional flavor. However, there will be a lot of scum (impurities) on the surface of your soup. To avoid this, when your soup is about to boil, remove as much of the gray foam as possible. You can also sub a quarter of a chicken (or more) for the bones.
Description:
Styling and Photography by Devorah Applegrad
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