Name: Comforting & Quick Chicken Soup
Yield: 6 to 8
Ingredients: 2 teaspoons dried onion slices (3 grams); 1 teaspoon green cardamom pods (2 grams); Pinch of saffron; 3/4 teaspoon ground cinnamon, preferably Vietnamese (2 grams); Finely grind the onion, cardamom, and saffron together and immediately mix with the cinnamon.; Extra-virgin olive oil; 2 small leeks, tough green tops removed and discarded, cut into 1-inch-thick rounds; 2 large celery stalks, halved lengthwise and cut crosswise into 1⁄2-inch-thick slices; 2 medium yellow onions, cut into 1-inch chunks; 2 large carrots, scrubbed and cut at an angle into 1-inch chunks; 1⁄2 small savoy cabbage, cored and cut into 2-inch pieces; 1⁄4 large celery root, peeled and cut into 3⁄4-inch chunks; 12 ounces boneless skinless chicken thighs, diced; 1 tablespoon tomato paste; 1 tablespoon soy sauce; 1⁄2 small cauliflower, cored and cut into 2-inch florets; Kosher salt

Putting diced chicken thighs into the pot with vegetables turns this into a satisfying chicken soup that is so quick to make, you can easily toss it together on a weeknight. The blend of saffron, cinnamon, and cardamom gives classic chicken soup a surprising yet comforting warmth reminiscent of a Moroccan-style stew. Chickpea flatbreads or store bought flatbreads or pitas are an excellent accompaniment.

Please see nutrition notes from our contributor, Nikki Ostrower, below.

Comforting & Quick Chicken Soup

Author: Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Servings: 6 to 8
Category: Soup

Ingredients

2 teaspoons dried onion slices (3 grams)
1 teaspoon green cardamom pods (2 grams)
Pinch of saffron
3/4 teaspoon ground cinnamon, preferably Vietnamese (2 grams)
Finely grind the onion, cardamom, and saffron together and immediately mix with the cinnamon.
Extra-virgin olive oil
2 small leeks, tough green tops removed and discarded, cut into 1-inch-thick rounds
2 large celery stalks, halved lengthwise and cut crosswise into 1⁄2-inch-thick slices
2 medium yellow onions, cut into 1-inch chunks
2 large carrots, scrubbed and cut at an angle into 1-inch chunks
1⁄2 small savoy cabbage, cored and cut into 2-inch pieces
1⁄4 large celery root, peeled and cut into 3⁄4-inch chunks
12 ounces boneless skinless chicken thighs, diced
1 tablespoon tomato paste
1 tablespoon soy sauce
1⁄2 small cauliflower, cored and cut into 2-inch florets
Kosher salt

Directions

Season diced chicken thighs with salt. Heat a large Dutch oven or other heavy pot over medium-low heat. Add enough oil (about 3 tablespoons) to coat the bottom generously and add the leeks, celery, onions, carrots, cabbage, celery root, and chicken. Stir well and add the spice blend. Stir until all are evenly coated with the spices, cover, and cook, stirring occasionally, until the onions are translucent around the edges, about 5 minutes.
Reduce the heat to low and add the tomato paste and soy sauce. Stir continuously for 2 minutes and then add 5 cups cold water. Cover the pot and raise the heat to high. When the liquid comes to a boil, reduce the heat to maintain a steady simmer.
Simmer, covered, until the vegetables are almost tender, about 8 minutes. Add the cauliflower and season to taste with salt. Stir, cover, and simmer until the vegetables are tender and the chicken is cooked, about 15 minutes. Remove from the heat, season to taste with salt, and serve hot.