Speed Keto Yemenite Soup

In a bustling kitchen filled with the enticing aroma of spices and simmering broth, Maria found herself drawn to the stove, eager to recreate a cherished family recipe from her Yemenite heritage. With a medley of fragrant ingredients at her disposal, she embarked on a culinary journey that would transport her taste buds to distant lands and evoke memories of shared meals with loved ones.

As she carefully assembled the ingredients—a whole chicken, beef marrow bones, succulent drumsticks, and tender stew beef—Maria felt a sense of connection to her culinary roots. With a sprinkling of turmeric, hawayej spice, and a pinch of black pepper and pink Himalayan salt, she infused the broth with layers of bold flavor and aromatic richness.

As the soup simmered on the stove, Maria couldn’t help but feel a surge of nostalgia for the comforting flavors of her childhood. Memories of family gatherings filled her mind, and she imagined the joy of sharing this traditional Yemenite soup with her loved ones once again.

And as she garnished each steaming bowl of Yemenite soup with slices of fresh lemon, Maria knew that she had succeeded in capturing the essence of her heritage in every spoonful. With its rich flavors and nourishing ingredients, her Speed Keto Yemenite Soup would not only warm the body but also warm the soul, bringing a taste of tradition to kitchens far and wide.

Speed-Keto-Yemenite Soup

Course: Soup

Cuisine: Middle Eastern

Keyword: Yemenite Soup

Prep Time: 30 minutes

Cook Time: 3 hours

Servings: 8 servings

A tasty spicy meal from the Middle East

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Ingredients

• 1 chicken cut up in 1/8 3-4 punds
• 4 chicken drumsticks
• 2 beef marrow bones
• 1 lb stew beef cut into chunks
• 1.5 tsp turmeric
• 3 cloves whole garlic
• 1 large onion cut into quarters
• 2 tsp hawayej spice
• t tsp black pepper
• 1 tsp pink himalayan salt
• 2 celery stalks
• 8 slices lemon for decoration

Instructions

1. Add all meat and chicken to the bottom of a large stock pot

2. add 12 cups of water to the stock pot

3. bring to a boil and skim the top

4. Add tumeric, salt, pepper, and garlic to pot

5. lower the heat so the soup simmers

6. cook for 60 minutes at a slow simmer.

7. Using a pair of tongs, pull the whole chicken from the soup. Remove the meat from the chicken and shred it. Add it back to the soup. Discard the skin and bones.

8. Add the hawayej to the soup and stir it in.

9. Chop 2 celery stalks and add to the soup

10. Cook for an additional 45 minutes

11. Serve each bowl with some chicken, a piece of a drumstick, and some chunks of meat

12. Add a slice of lemon to each bowl for decoration

Recipe Notes

You'll need this for the soup. It gives it the authentic flavor. Click the photo to get it on Amazon

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