Somali chicken soup, often called maraq, is a gently spiced broth with chicken and vegetables, commonly served hot with rice, pasta, or bread. Recipes vary by household and region; this version builds a savory base with xawaash, tomato, onion, potatoes, and carrots for a hearty soup that is easy to adapt.
Ingredients
- 2 lb (900 g) bone-in, skinless chicken thighs or drumsticks
- 2 tbsp (30 ml) neutral oil, such as canola oil
- 1 large yellow onion, about 10 oz (280 g), finely chopped
- 4 garlic cloves (12 g), minced
- 1 tbsp (15 g) finely grated fresh ginger
- 1 tbsp (7 g) ground Somali xawaash spice blend
- 1 tsp (2 g) ground turmeric
- ½ tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) fine salt, plus more to taste
- 1 medium tomato, about 6 oz (170 g), chopped
- 8 cups (1.9 L) low-sodium chicken broth or water
- 2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
- 2 medium Yukon Gold potatoes, about 12 oz (340 g), peeled and cut into ¾-inch (2 cm) chunks
- 1 green bell pepper, about 5 oz (140 g), seeded and diced
- ½ cup (15 g) chopped fresh cilantro, leaves and tender stems
- 2 tbsp (30 ml) fresh lemon juice, plus lemon wedges for serving
- ½ tsp (1 g) red pepper flakes, optional
Instructions
- Prepare the ingredients. Chop the onion, tomato, carrots, potatoes, and pepper, and mince the garlic. Pat the chicken dry with paper towels. If using larger thighs, trim away loose pieces of fat so they do not make the broth greasy. Keep raw chicken and its utensils separate from the vegetables and other ready-to-eat ingredients.
- Soften the onion. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and cook for about 8 minutes, stirring occasionally, until softened and translucent but not deeply browned. A gentle onion base keeps the broth mellow; if the onion begins to catch, lower the heat and add a spoonful of water.
- Add the aromatics and spices. Stir in the garlic and ginger and cook for 2 minutes, until fragrant. Add the xawaash, turmeric, black pepper, salt, and optional red pepper flakes. Stir constantly for 1 minute to warm the spices without scorching them. Add the chopped tomato and cook for 2 minutes, stirring and pressing it against the pot so it starts to break down.
- Brown the chicken lightly. Nestle the chicken pieces into the onion mixture and turn them once or twice to coat. Cook for about 6 minutes, turning as needed. The goal is to season and lightly color the outside, not to cook the chicken through at this stage.
- Simmer the chicken. Pour in the broth or water and scrape the bottom of the pot to loosen any browned bits. Bring the liquid to a gentle boil, then lower the heat, cover partially, and simmer for 25 minutes. Keep it at a quiet simmer rather than a rolling boil; vigorous boiling can make the broth cloudy and the chicken tougher.
- Add the vegetables. Stir in the carrots, potatoes, and green pepper. Cover partially again and simmer for 15 minutes, or until the vegetables are tender when pierced with a knife. Check the thickest part of a chicken piece with a food thermometer, avoiding the bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If it has not reached that temperature, continue simmering and check again after a few minutes.
- Finish and season. Stir in the cilantro and lemon juice. Taste the broth and adjust the salt, pepper, or lemon to suit your preference. Let the soup stand off the heat for 3 minutes, then serve hot. If you prefer boneless servings, lift out the chicken, remove the bones, and return the meat to the pot.
Tips
- Find or replace xawaash. Somali xawaash blends vary, but commonly include warm spices such as cumin, coriander, cardamom, cinnamon, and cloves. If you cannot find it, use 1 tsp (2 g) ground cumin, 1 tsp (2 g) ground coriander, ½ tsp (1 g) ground cardamom, ¼ tsp (0.5 g) cinnamon, and a small pinch of ground cloves. This substitute gives a similar fragrant direction, though the exact flavor depends on the blend. Avoid adding a full tablespoon of each spice.
- Cut vegetables evenly. Potatoes and carrots cook at different speeds if their pieces vary greatly in size. Keep the carrot pieces around ½ inch and the potato pieces around ¾ inch, as listed, so they soften together without turning to mush.
- Keep the broth gentle. Once the chicken goes in, use a low simmer. A hard boil can break up the vegetables and make the chicken less tender. If the pot seems to be reducing too quickly, lower the heat and add a little hot water or broth.
- Choose broth or water thoughtfully. Low-sodium broth gives the soup a fuller savory base and leaves room to adjust the salt at the end. Water works well too, especially if the chicken has bones; season carefully and taste after the soup has simmered.
Serving Suggestions
Serve the soup in deep bowls, making sure each portion gets chicken, vegetables, and plenty of broth. Put lemon wedges on the table so diners can brighten their own bowl, and offer extra cilantro or a little chopped fresh chili for people who enjoy more heat. Flatbread or another sturdy bread is useful for soaking up the broth.
For a more filling meal, serve the soup alongside plain rice, or spoon it over a modest portion of cooked rice in each bowl. Cooked pasta can also be served separately and added just before eating. Keeping rice or pasta out of the main pot helps the broth stay clear and prevents the starch from absorbing too much liquid if you have leftovers.
Variations
Use boneless chicken: Boneless thighs are convenient and easy to portion. Add them after the spices and tomato, simmer until nearly cooked, then add the vegetables. They may cook faster than bone-in pieces, so check their temperature early and remove them when they reach 165°F (74°C); return them to the soup near the end if needed. The broth will be a little less rich without bones.
Change the vegetables: Use about 2 cups (250 g) of chopped cabbage, zucchini, or celery in place of some of the carrot or pepper. Add quick-cooking vegetables later in the simmer so they keep their shape. Sweet potato can replace regular potato, but it will make the broth sweeter and may soften more quickly.
Make it spicier or milder: Leave out the red pepper flakes for a mild pot, or serve chili sauce at the table rather than making the entire batch hot. For a more pronounced spice aroma, add a small extra pinch of xawaash at the end and taste before adding more; blends differ in strength.
Add rice or pasta: For soup with grains or noodles in the pot, cook them separately according to their package directions and add them to individual bowls. If you cook them directly in the soup, add extra broth and expect the leftovers to thicken as the starch absorbs liquid.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking, in shallow covered containers so it cools promptly. Keep it refrigerated for 3–4 days. If storing rice or pasta with the soup, the starch will continue to absorb broth, so keep it separate when possible. For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 3 months; leave a little room at the top for expansion. Potatoes can become softer after freezing, but the soup remains suitable to reheat.
Thaw frozen soup overnight in the refrigerator, or reheat it from frozen over low heat with a splash of water or broth. Warm soup in a saucepan, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). For microwave reheating, use a covered microwave-safe bowl, stir partway through, and check several spots with a food thermometer to confirm the same temperature. Reheat only the portion you plan to eat, and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
What is Somali chicken soup called?
It is commonly referred to as maraq, a term used for soup or broth. Names, ingredients, and seasoning proportions can vary across Somali households and regions, so the recipe here is one practical version rather than a single definitive formula.
Can I make this soup with chicken breast?
Yes. Use bone-in breasts for a more flavorful broth, or boneless breasts for convenience. Boneless breast cooks faster and can dry out if simmered for the full time, so check its thickest point with a food thermometer and remove it at 165°F (74°C). Add it back after the vegetables are tender if you want to keep it from overcooking.
Can I make Somali chicken soup without xawaash?
Yes. Use the measured cumin, coriander, cardamom, cinnamon, and clove substitute in the Tips section. It will not taste identical to every ready-made or homemade xawaash blend, but it gives the soup a warm, aromatic profile. If you already have a blend, check whether it contains salt before seasoning the pot.
Why is my soup bland?
Broth strength, the salt level of the chicken, and the particular xawaash blend all affect the final flavor. First check that the soup has enough salt, adding it in small increments. A little more lemon juice can sharpen the flavors, while a pinch of xawaash or black pepper can add aroma. Taste after each adjustment rather than adding several things at once.
Can I make it ahead?
Yes. Cook the soup, cool it promptly, and refrigerate it within 2 hours. It keeps for 3–4 days refrigerated. The flavor is often easier to adjust after reheating, so taste for salt and lemon once it is hot. If making it more than a few days ahead, freeze it instead of keeping it in the refrigerator longer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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