Gluten-Free Egyptian Molokhia Soup with Chicken

Instructions

1. 1Place the about 450 g chicken thighs in a large heavy-bottomed pot with the 6 cups chicken broth. Bring the liquid to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature of the chicken should reach 74°C.
2. 2Carefully remove the about 450 g chicken thighs from the pot using tongs and place them on a clean cutting board. Once cool enough to handle, shred the chicken meat into bite-sized pieces using two forks. Set the shredded chicken aside.
3. 3While the chicken is cooling, mince the 6 cloves garlic. In a separate medium saucepan, heat the 2 tbsp olive oil over medium heat (176.7°C/175°C). Add the minced garlic and cook, stirring constantly, for about 1 minute until it is fragrant but not browned.
4. 4Add the 1 cup dried molokhia leaves and the 1 tbsp coriander to the saucepan with the garlic and olive oil. Stir continuously for 1 minute to lightly toast the leaves and spices.
5. 5Pour the 6 cups chicken broth (reserved from cooking the chicken) into the saucepan. Increase the heat to medium-high (204.4°C/200°C) and bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low (121.1°C/120°C) and let it simmer for 10 minutes, stirring occasionally, until the molokhia leaves have softened and the soup has thickened slightly.
6. 6Stir the reserved shredded chicken back into the soup. Season the soup with 1 tsp salt and 0.5 tsp black pepper. Cook for another 2-3 minutes to heat the chicken through.
7. 7Serve the Gluten-Free Egyptian Molokhia Soup hot.

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