Egyptian Chicken Molokhia Soup

Name: Egyptian Chicken Molokhia Soup
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 3 lb (1360 g) bone-in, skin-on chicken pieces (thighs and drumsticks), rinsed and patted dry; 8 cups (1900 ml) water, cold; 1 medium (180 g) yellow onion, peeled and halved; 4 pods (2 g) green cardamom pods, lightly crushed; 2 leaves (1 g) bay leaves; 2 tsp (10 g) kosher salt, plus more to taste; 2 cups (480 ml) low-sodium chicken stock, warm; 28 oz (800 g) frozen chopped molokhia leaves, thawed and drained (about 4 packages of 7 oz / 200 g); ½ tsp (1 g) ground black pepper; 10 cloves (40 g) garlic cloves, finely minced or crushed to a paste; 3 tbsp (42 g) ghee or unsalted butter; 2 tbsp (12 g) ground coriander; ¼ tsp (½ g) cayenne pepper (optional); 2 cups (370 g) long-grain white rice, rinsed until water runs mostly clear; 3 cups (710 ml) water for rice; 2 whole (240 g) lemons, cut into wedges

From the MyKitchenBank Kitchen

A silky, deep-green Egyptian soup of finely chopped molokhia leaves simmered in rich homemade chicken broth, finished with a sizzling garlic and coriander "taqleya" that perfumes the whole pot. Serve over rice with a squeeze of lemon.

Prep: 25 min
Cook: 1 hr 20 min
Total: 1 hr 45 min
Makes: About 2.5 quarts (6 bowls)

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Ingredients

6 servings

For the chicken and broth
3 lb (1360 g) bone-in, skin-on chicken pieces (thighs and drumsticks), rinsed and patted dry
8 cups (1900 ml) water, cold
1 medium (180 g) yellow onion, peeled and halved
4 pods (2 g) green cardamom pods, lightly crushed
2 leaves (1 g) bay leaves
2 tsp (10 g) kosher salt, plus more to taste
2 cups (480 ml) low-sodium chicken stock, warm
For the soup
28 oz (800 g) frozen chopped molokhia leaves, thawed and drained (about 4 packages of 7 oz / 200 g)
½ tsp (1 g) ground black pepper
For the garlic and coriander sizzle (taqleya)
10 cloves (40 g) garlic cloves, finely minced or crushed to a paste
3 tbsp (42 g) ghee or unsalted butter
2 tbsp (12 g) ground coriander
¼ tsp (0.5 g) cayenne pepper (optional)
To serve
2 cups (370 g) long-grain white rice, rinsed until water runs mostly clear
3 cups (710 ml) water for rice
2 whole (240 g) lemons, cut into wedges

Equipment (6)

5-quart (4.7 L) heavy pot or Dutch oven
Small skillet or saucepan (8-inch / 20 cm) for the garlic sizzle
Fine-mesh strainer
Slotted spoon
Instant-read thermometer
Medium pot with lid for the rice

Steps

Before you start

If using frozen molokhia (the common choice outside Egypt), thaw the packages in the fridge overnight or in a bowl of cool water for 30 minutes; drain off excess water.
Have the garlic and coriander ready before you start the finishing sizzle, because it moves fast and garlic burns in seconds.
Never cover the pot once the molokhia is added and never let it boil hard; this keeps the soup bright green and silky rather than stringy or separated.
Cook the rice while the chicken simmers so everything is ready at the same time.

1
Start the broth
- Place the chicken, onion, cardamom, bay leaves and 2 tsp salt in the 5-quart pot.
- Add 8 cups (1.9 L) cold water.
- Bring to a gentle boil over medium-high heat, which takes about 12 minutes.
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Ready when: Grey foam rises to the surface and small bubbles break at the edges
Tip: Starting with cold water draws more flavor into the broth.
2
Skim and simmer
- Skim off the foam with a slotted spoon.
- Reduce heat to low, partly cover, and simmer gently for 35 to 40 minutes.
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Ready when: Chicken reaches 175°F (80°C) at the thickest part near the bone, and the meat pulls easily from the bone
Tip: Dark meat is best at 175°F (80°C) for tender texture; it is safe at 165°F (74°C).
3
Strain and shred
- Lift the chicken onto a plate.
- Strain the broth through the fine-mesh strainer into a bowl, discarding the onion, cardamom and bay.
- Return about 6 cups (1.4 L) of broth to the pot and add the 2 cups (480 ml) warm stock.
- Remove the skin and bones from the chicken and tear the meat into large pieces.
- Set aside, covered.
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Ready when: Broth looks clear and golden
Tip: Skim any fat from the top if you prefer a lighter soup, but leave a little for flavor.
4
Cook the rice
- Combine the rinsed rice, 3 cups (710 ml) water and a pinch of salt in a medium pot.
- Bring to a boil over high heat, stir once, cover, reduce to low and cook 15 minutes.
- Turn off the heat and rest, covered, 5 minutes, then fluff with a fork.
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Ready when: All water absorbed and grains are tender and separate
Tip: Do this while the molokhia simmers if you prefer to save time.
5
Add the molokhia
- Bring the broth in the pot to a bare simmer over medium heat.
- Stir in the drained molokhia and black pepper, breaking up any clumps.
- Return to a bare simmer, with just a few bubbles, and cook uncovered for 8 to 10 minutes.
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Ready when: Soup is deep green, lightly thickened and slightly viscous, and no raw grassy smell remains
Tip: Do not boil hard or cover the pot, or the soup can turn stringy and dull.
6
Make the sizzle
- Melt the ghee in the small skillet over medium heat.
- Add the garlic and cook, stirring constantly, for 1 to 2 minutes.
- Stir in the ground coriander and cayenne, if using, and cook 20 seconds more.
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Ready when: Garlic is fragrant and pale golden, not brown
Tip: If the garlic darkens past golden it turns bitter; pull the pan off the heat immediately.
7
Finish the soup
- Pour the sizzling garlic mixture into the soup; it will hiss and release a strong aroma.
- Stir gently, add the shredded chicken, and warm everything for 3 minutes over low heat without boiling.
- Taste and add salt if needed.
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Ready when: Chicken is hot throughout (165°F / 74°C) and the soup tastes savory and garlicky
Tip: Add the sizzle just before serving for the strongest aroma.
8
Serve
- Ladle the soup into bowls with chicken in each.
- Serve hot with the rice on the side or underneath, and lemon wedges for squeezing.
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Tip: A squeeze of lemon brightens the rich broth.

Good to know

Tips

Keep the soup at a bare simmer after adding molokhia; hard boiling makes it stringy and dulls the color.
Crush the garlic to a paste with a pinch of salt so it fries evenly and flavors the soup thoroughly.
Serve with toasted pita or baladi bread and chopped raw onion in vinegar for a traditional touch.
Drain thawed molokhia well; excess water dilutes the broth and weakens the flavor.

Make ahead

"Make the broth and shred the chicken up to 2 days ahead and refrigerate. Cook the molokhia and add the garlic sizzle just before serving for the best color and aroma."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months. Reheat gently over low heat, stirring, and do not boil. Store rice separately."

Substitutions

frozen chopped molokhia leaves → dried molokhia leaves (about 1 cup / 40 g). Soak in warm water for 15 minutes, drain well, and simmer 10 minutes. The soup will be a bit darker.
bone-in, skin-on chicken pieces (thighs and drumsticks) → rabbit or boneless chicken thighs. Rabbit is traditional; for boneless thighs cut simmering time to 20 minutes and use all 8 cups stock.
ghee or unsalted butter → olive oil or vegetable oil. Gives a lighter flavor but still works well for the sizzle.
ground coriander → 2 tbsp finely ground toasted coriander seeds. Grind freshly for stronger flavor.