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
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Add all meat and chicken to the bottom of a large stock pot
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add 12 cups of water to the stock pot
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bring to a boil and skim the top
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Add tumeric, salt, pepper, and garlic to pot
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lower the heat so the soup simmers
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cook for 60 minutes at a slow simmer.
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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.
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Add the hawayej to the soup and stir it in.
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Chop 2 celery stalks and add to the soup
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Cook for an additional 45 minutes
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Serve each bowl with some chicken, a piece of a drumstick, and some chunks of meat
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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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