Minced jute leaves cook in chicken broth with garlic and coriander oil for Egyptian soup.
20 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken thighs with water and salt for 30 minutes.
Remove the chicken, pull the meat apart, and reserve the broth.
Chop the molokhia leaves very finely.
Heat the chicken broth and add the molokhia.
Cook the soup gently for 8 minutes without boiling hard.
Foam the garlic and dried coriander in butter for 1 minute.
Stir the garlic butter into the soup and serve with chicken and rice.
💡 Tip: After adding molokhia, avoid a hard boil so the texture does not become heavy and gummy.
🍽️ Serving suggestion: Serve hot with rice, chicken pieces, and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
22
g protein
16
g carbs
14
g fat
0.9g
Sugar
1.2g
Fiber
1766.6mg
Sodium
4.4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (78%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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