Molokhia Soup
Dive into the comforting, earthy flavors of **Molokhia Soup**, a beloved Middle Eastern dish made with finely chopped molokhia leaves simmered in a fragrant chicken broth. This traditional recipe is a masterful blend of bold spices like coriander and garlic sautéed in olive oil, creating an aromatic base that perfectly complements the tender shredded chicken. A splash of tangy lemon juice enhances the soup’s vibrant profile, while a hint of black pepper adds subtle warmth. Ready in just over an hour, this nutrient-rich soup is ideal for family meals, served piping hot alongside fluffy rice or warm flatbread. Whether you're exploring Middle Eastern cuisine or looking for a hearty, wholesome dish, Molokhia Soup is a flavorful experience not to be missed!
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Recipe Information
Ingredients
- 500 grams Fresh molokhia leaves
- 1 liter Chicken broth
- 500 grams Chicken pieces
- 8 pieces Garlic cloves
- 1 tablespoon Coriander powder
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 piece Bay leaf
- 1 medium Onion
- 500 milliliters Water
Instructions
Wash the molokhia leaves thoroughly under running water, then finely chop them and set aside.
In a large pot, add the chicken pieces and cover with water. Add a chopped onion and the bay leaf. Bring to a boil over medium-high heat. Skim off any foam that forms on the surface.
Once boiling, reduce the heat to medium and allow the chicken to simmer for about 20-25 minutes, or until fully cooked.
Remove the chicken from the broth and let it cool. Once cool, shred the meat into bite-sized pieces and set aside.
Strain the broth to remove the onion and bay leaf, ensuring a clear broth. Return the broth to the pot.
Bring the broth back to a gentle simmer, add the shredded chicken, and stir in the chopped molokhia leaves.
Meanwhile, in a small pan, heat the olive oil over medium heat. Add the minced garlic and coriander powder, stirring constantly until the garlic is fragrant and golden, about 2 minutes.
Quickly transfer the garlic mixture to the simmering soup, stirring well to combine all flavors.
Season the soup with salt, black pepper, and lemon juice. Allow the soup to simmer gently for another 10-15 minutes, until the molokhia leaves are tender and well cooked.
Adjust seasoning to taste, and serve hot. Molokhia soup is typically enjoyed with rice or flatbread.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5146 mg | 224% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 10.1 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1284 mg | 99% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2436 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
