Sephardic Lemon Chicken Soup
This is really the chicken soup that cures all. It has all the delicious flavors of a small batch chicken soup, with the extra hearty vegetables that fill you up along with the healing flavor of lemon and turmeric that take it to the next level.Â
Truly fantastic and super easy to make!Â
Ingredients
RECIPE:
4-5 pieces of chicken cutlets (I use dark chicken)
4-5 beef neck bones
1 large onion diced
5 Yukon gold potatoes, cubed
3-4 carrots, sliced
1 head white cabbage, chopped (I used napa)
5-6 cloves @kosher_taste garlic
2 tbsp. Turmeric
Salt & pepper
2 large lemons, juiced
1 bunch fresh parsley
Instructions
In a large soup pot heat about 3-4 tbsp oil . Add in your chicken and beef and pan sear on both sides for a few minute and then remove the meat.Â
Add in all your veggies, garlic and spices and  mix well. Let it cook down for a few minutes and then add in your lemon juice and your meat back into pot.Â
Cover the pot and let it cook down for 20 minutes on medium low heat.Â
Uncover pot and then cover every thing with water. I like to just cover , but you can fill the pot.Â
Cover and cook on medium heat for about 2 hours.Â
Uncover, remove the parsley and pull out the meat to shred. Add the shredded meat back in to the pot and mix.Â
Serve with a squeeze of fresh lemon juice as garnish.Â
Enjoy! Shabbat shalom!Â