Lebanese Chicken Soup (Shorbet Djaj w Shaariyeh)
Chicken soup in Lebanese cuisine is simply a chicken cooked in water and seasoned with cinnamon and lemon. Magic happens with simplicity when a few ingredients with the right balance come together. Here, the warm spices are gentle, but certainly present, never overwhelming the chicken or noodles. You can substitute the vermicelli with basmati rice—it will take 16–18 minutes to cook. Make sure to cook slowly or add a little water back to the broth as the longer cooking time for the rice can reduce the amount of liquid in the pot.
Ingredients 16
3 tbsp olive oil
1 chicken, quartered
1.9 l water
1 yellow onion, quartered
1 carrot, cut into 5 cm (2 in) lengths
2 bay leaves
6 white peppercorn, whole
1 tbsp allspice berries, whole
3 parsley sprigs
3 garlic cloves
1 cinnamon stick, large
2 tbsp salt
115 g vermicelli noodles, broken into 5 cm (2 in) lengths
1 lemon
20 g parsley, roughly chopped, to garnish
freshly ground black pepper, to taste
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Heat a large heavy-bottomed pot over a medium–high heat with the . When the oil is hot, season the with , add to the pot and brown the chicken on all sides.
Add the or stock with the , , , , , , , and 2 tablespoons salt.
Weigh down the under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the heat and strain the broth, discarding the vegetables and spices. Set the chicken aside.
Pour the broth back into the pot and bring to a gentle simmer. Season with and freshly ground black pepper and add the . Cook for 3 minutes, or until the noodles are tender.
Return the to the pot, squeeze in a little lemon juice, adding as much tangy flavor as possible without it becoming sour, then garnish with the chopped .
Jenn Louis' tips
You can substitute the vermicelli with basmati rice—it will take 16–18 minutes to cook. Make sure to cook slowly or add a little water back to the broth as the longer cooking time for the rice can reduce the amount of liquid in the pot.
