We tried this NYT recipe, which features Middle Eastern-style flavors: https://cooking.nytimes.com/recipes/1017914-fragrant-chicken-soup-with-chickpeas-and-vegetables Our modifications: First, we omitted the turnip based on our pantry; instead, we increased the celery from 2 to 5 stalks and doubled the amount of chickpeas. Second, we increased the chicken broth by 1 cup (to avoid it being a too-thick stew) and added about 1 tsp tomato paste. Third, we used 5 bone-in chicken thighs; we removed the skin, deboned, and chopped the chicken. We added the bones and meat to the broth; we removed the bones after the cooking finished. Fourth, we increased the lemon juice from 1 tsp to a whole lemon. Finally, we reduced salt wherever possible, including using no-salt chicken broth, chickpeas, and tomato paste. We seasoned with salt as needed. (Jan. 2018)
Note: I normally find cinnamon cloying in savory dishes, but it mellowed out during the simmering process and nicely seasoned the final stew. So I am glad we stuck with the recipe’s instruction to use ¾ tsp cinnamon.
Cooking Adventures 