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    Home » Recipes » Soups

    Lebanese Chicken Soup (with Rice)

    Published: Feb 25, 2025 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Lebanese Chicken Soup is pure comfort in a bowl!  It is a flavor-packed dish with perfectly cooked rice, shredded chicken, and classic Lebanese spices in every serving.  Your family will surely ask for seconds!

    A bowl of authentic Lebanese soup, with warm spices, chicken and rice.

    Yes, there is rice in this Lebanese chicken soup recipe, but believe me, serving some Lebanese pita bread with it works — you just have to trust me and try! 🙂

    I typically cook the chicken as the first step in making this dish.  But if you are short on time, you can cook the skinless breasts earlier and shred them when you’re about to add them to the pot.

    Almost all the ingredients for this soup are kitchen staples, except maybe for 7-spices — which is a crucial ingredient if you want to keep the traditional Lebanese flavor in your chicken soup.

    If you are considering trying more authentic Lebanese dishes, 7-spices will come in handy because a LOT of dishes use it.  So, check out the spice section in any Middle Eastern supermarket — I’m sure they would have it. 

    As for this chicken soup, while excellent for cooler months, the ingredients are available all year round.  So, nothing stops you from enjoying it even in warmer months!  Yum! 🙂

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    Ingredients

    All the ingredients you need to make Lebanese chicken soup with rice at home.

    (See the recipe card below for measurements.)

    • Chicken – you need to shred the meat of two cooked medium-sized chicken breasts.
    • Olive oil – extra virgin olive oil, if possible.
    • Garlic – minced or grated.
    • Onion – finely chopped.
    • Celery – one stalk and thinly chopped.
    • Tomato paste – just use your favorite brand.
    • Stock – I generally use chicken stock to boost the chicken flavor.
    • Rice – long-grain rice like basmati is excellent for this Lebanese chicken soup recipe.
    • Parsley – flat leaf parsley; some for adding to the soup and more for serving.
    • Seasoning and spices – cinnamon powder, 7 spices, salt, and ground black pepper.
    A ladle of soup, with bits of chicken and rice, ready for transferring into a bowl.

    How to make Lebanese chicken soup

    Start by heating olive oil in a medium (or large) saucepan — over medium-high heat.

    Once the oil is ready, add the garlic and onion.

    Sautéing the onion and garlic is the first step in preparing chicken and rice soup.

    Saute until the onion softens, then add the chopped celery.

    Sautéing the celery for more flavor for chicken and rice soup.

    Continue cooking for a few minutes, then add the tomato paste, cinnamon powder, and 7-spices.

    Cooking all the spices is a crucial step in making chicken and rice soup from Lebanon.

    Cook the spices for at least two minutes — mix them constantly so they don’t stick to the pan.  (Do not hesitate to lower the heat to avoid burning them).

    Pour three and a half cups of the stock, cover with a lid, and bring to a boil.

    Add the rinsed rice.

    The rice needs to be rinsed before being added to a traditional chicken soup from Lebanon.

    Lower the heat, put the lid back on, and continue cooking until the rice is tender.  It typically takes fifteen minutes.

    Add the chicken.

    Shredded chicken is used in making this Lebanese soup with rice.

    Add about a quarter of a cup of chopped parsley.

    Adding parsley is the last step in cooking Lebanese chicken and rice soup.

    Mix and continue cooking for five more minutes.

    Taste and adjust seasoning (if needed).

    Take your Lebanese chicken and rice soup off the heat and transfer it into bowls.

    Garnish with more fresh parsley — and serve!

    A closer shot of a bowl of traditional soup from Lebanon, highlighting the shredded chick and the cooked rice in it.

    Helpful tips

    • Do not rush when cooking the spices.  It’s a step that’s critical for releasing deeper flavor from all the spices.
    • Remember to rinse the rice to remove some of its starch.
    • Start with 3 & ½ cups of stock, then pour the rest after adding the chicken.  Just remember to taste and check the seasoning.
    A spoonful of a classic Lebanese soup, higgling the bits of chicken and rice in there.

    Recipe variation

    • Cinnamon sticks.  A lot of locals prefer to use cinnamon sticks instead of powder.  If you want to try it, remember to remove the stick before removing the saucepan from the heat.
    • Chicken bouillon cubes. If you intend to use the liquid from cooking the chicken breasts, you can add a bouillon cube and use that as the stock for your chicken soup.

    Looks absolutely delicious, right?  Yep, it sure is — so start checking your ingredients and try this Lebanese chicken and rice soup tonight! 🙂

    OR GET MORE IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!

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    📖 Recipe

    Lebanese Chicken and Rice Soup, garnished with parsley, ready for serving.

    Lebanese Chicken Soup Recipe

    Lebanese Chicken Soup is pure comfort in a bowl!  It is a flavor-packed dish with perfectly cooked rice, shredded chicken, and classic Lebanese spices in every serving.  Your family will surely ask for seconds!
    No ratings yet
    Print Pin Rate
    Course: Soup
    Cuisine: Lebanese
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 5
    Calories: 213kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium to Large Pot (with lid)

    Ingredients

    • 2 tablespoons olive oil
    • 1 to 2 cloves garlic, minced
    • 1 medium onion, finely chopped
    • 1 stalk celery, finely chopped
    • 2 tablespoons tomato paste
    • 1 teaspoon 7-spices
    • 1/2 teaspoon cinnamon powder
    • 3 & 1/2 to 4 cups stock
    • 1/4 cup long-grain rice, rinsed
    • 2 medium chicken breasts, boneless, skinless, cooked and shredded
    • 1/2 cup fresh parsley, chopped
    • salt and ground black pepper, to season

    Instructions

    • Place a medium or large saucepan over medium-high heat.
    • Heat the olive oil, then saute the onion until it softens.
    • Add the celery and cook for a couple of minutes.
    • Add the tomato paste, cinnamon powder, and 7 spices — cook for at least two minutes, mixing continuously
      (NOTE:  Do not hesitate to lower the heat to avoid burning the spices).
    • Pour three and a half cups of the stock, cover with a lid, and bring to a boil.
    • Add the rinsed rice and lower the heat.
    • Place the cover back on and continue cooking until the rice is tender — typically takes fifteen minutes.
    • Add the chicken and half of the chopped parsley.
    • Mix and continue cooking for five more minutes, then taste and adjust seasoning (if needed).
    • Take your Lebanese chicken soup off the heat and transfer it into serving bowls.
    • Garnish with more fresh parsley — and enjoy!

    Notes

    • Cook’s Tip:  Start with 3 & ½ cups of stock, then add more after adding the chicken.  Do not forget to taste and adjust the seasoning.
    • Refer to the post for more tips and substitutions.

    Nutrition

    Calories: 213kcal | Carbohydrates: 14g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 825mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1018IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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