By adding chorizo to this recipe, chef Einat Admony calls this her “not-so-Jewish” chicken soup. The chorizo gives it a smokey flavor. I did make a couple of adjustments to her recipe. I always start with 8 to 10 cups of water to all my soups especially if I’m serving the soup on the same day, can always add more. I also reduced the amount of salt, I always start with 1 tablespoon and add more to taste. It didn’t say anything about serving the chicken without the bones, I just assumed so. At the end I fished out the chicken and took the meat off the bones and placed the meat back in the soup. Waited a couple of minutes to reheat through.
- 3 tablespoons of canola oil
- 1 medium yellow onion, finely chopped, about 2 cups
- 1 1/2 leeks, white parts only, finely chopped
- 1 cup finely chopped celery
- 3/4 cup coarsely chopped chorizo
- 1 1/2 cup finely chopped carrots
- 1 bay leaf
- 2 thyme sprigs
- 1 pound of chicken pieces with skin and bones, preferably dark meat
- 1/2 cup dry white wine
- 1 tablespoon of kosher salt and more to taste
- 1/8 teaspoon of ground black pepper
- 1 tablespoon of ground cumin
- 1 teaspoon of ground turmeric
- 8 to 10 cups of water
- 1 1/2 cups of 1/2-inch cubed butternut squash
- 2 medium potatoes, peeled and cut into 1/2 cubes
- Heat the canola oil in large pot over medium heat and add the onions, leeks, celery, and chorizo. Saute for 10 minutes. Add the carrots, bay leaf, thyme, and chicken and saute for another 10 minutes. Add the wine and reduce for another 5 minutes.
- Stir in the salt, pepper, cumin and turmeric. Saute for 3 minutes and then add the water. Bring to a boil and add the butternut squash and potatoes. Lower the heat and simmer for 40 minutes.
- Fish out the chicken and let it cool to touch for a few minutes. Take the meat off the bones and place the meat back into pot. Wait a couple of minutes before serving so that it heats through.