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Somali Chicken Soup

Somali Chicken Soup

This electric Somali-style chicken soup is heaped with fresh, crisp ingredients added at the end and spiked with hot sauce. OR. Warming spices, a cut of lime juice, and broth simmered in a pot-full of browned onions is our prescription for all ailments.

By Diane UngerJanuary 8, 2018

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

This is our take on maraq cad, the Somali soup known for its finishing touches, which are added at the last moment so they retain bright bold flavor and texture. We were taught how to make it by Somalia native and Massachusetts independent food consultant Nimco Mahamud-Hassan. Serve this soup family style: Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls as they like. Offer a simple homemade or storebought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.

Tip

Don't use boneless, skinless chicken breasts. Both the bones and skin contribute flavor to the broth.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    large yellow onions, chopped

  • Kosher salt and ground white pepper

  • 2

    serrano chilies, stemmed and sliced into thin rounds

  • 4

    medium garlic cloves, smashed and peeled

  • 4

    teaspoons ground coriander

  • 2

    teaspoons ground cardamom

  • 1

    bunch fresh cilantro, stems chopped, leaves finely chopped, reserved separately

  • 4

    plum tomatoes, cored, seeded and chopped, divided

  • 1 ½

    quarts low-sodium chicken broth or water

  • 4

    12-ounce bone-in, skin-on chicken breasts

  • 2

    tablespoons lime juice, plus lime wedges, to serve

  • Thinly sliced radishes and/or chopped red cabbage, to serve (optional)

  • Green chili sauce, berbere sauce or other hot sauce, to serve

Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring, until beginning to brown, about 5 minutes.

Add the chilies, garlic, coriander, cardamom, cilantro stems and half of the tomatoes. Cook, stirring constantly, until fragrant, about 30 seconds.

Step 2

Add the broth and bring to a simmer over high. Submerge the chicken breasts, cover and cook over low until the chicken registers 160°F and is no longer pink at the thickest part, about 30 minutes.

Step 3

Transfer the chicken to a large plate and set aside to cool. Use a mesh strainer to strain the broth into a large heatproof bowl, discarding the solids, then return the broth to the pot.

When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding the skin and bones.

Step 4

Add the chicken to the broth and bring to a simmer over medium-high. Remove from the heat and stir in the remaining tomatoes, the cilantro leaves and lime juice.

Taste and season with salt and pepper. Serve with lime wedges, radishes or cabbage (if using), and hot sauce.

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