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!
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! 🙂
FOR MORE TRADITIONAL LEBANESE DISHES, CHECK OUT THESE POSTS!
Ingredients
(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.
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.
Saute until the onion softens, then add the chopped celery.
Continue cooking for a few minutes, then add the tomato paste, cinnamon powder, and 7-spices.
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.
Lower the heat, put the lid back on, and continue cooking until the rice is tender. It typically takes fifteen minutes.
Add the chicken.
Add about a quarter of a cup of chopped parsley.
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!
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.
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! 🙂
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Lebanese Chicken Soup Recipe
Equipment
- 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.
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