Lebanese Chicken Soup Recipe
Equipment
- Large soup pot
- Cutting board
- Knife
- Stirring spoon
Ingredients
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
Salt and pepper to taste
4 cups chicken broth
2 cups cooked shredded chicken
1 cup canned chickpeas, drained and rinsed
1 cup uncooked small pasta (such as orzo or small shells)
Juice of 1 lemon
Fresh parsley for garnish
Instructions
Saute The Aromatics
- Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Add The Spices
- Stir in minced garlic, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and pepper. Cook for another minute until fragrant.
Simmer The Soup
- Pour in chicken broth and bring the soup to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.
Add The Chicken And Chickpeas
- Stir in shredded chicken and canned chickpeas. Simmer for an additional 10 minutes.
Cook The Pasta
- Meanwhile, cook the small pasta according to package instructions until al dente. Drain and set aside.
Finish And Serve
- Once the soup is ready, add cooked pasta and lemon juice. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.