Lebanese Chicken Soup Recipe

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

5 from 1 vote

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!

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: Lebanese

Servings:

Calories: 213kcal

Author: Neriz

Equipment

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