Lebanese chicken soup with vegetables

Lebanese Chicken Soup With Vegetables

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Yum, Lebanese Chicken Soup with Vegetables… is everything you need on a fall or cold winter day. The variety of vegetables, cooked in the chicken broth is what makes this soup so hearty. If you have not made chicken soup from scratch, I highly recommend you to try this simple soup recipe.

Lebanese chicken soup with vegetables

Lebanese Chicken Soup

Lebanese Chicken Soup with vegetables is the perfect way to use up all those veggies stocked in the fridge! I love that this soup recipe is so versatile, you can replace the veggies I used with others you may have on hand. I used handful of potatoes, carrots, onions, zucchini, parsley go into the mix in the perfectly spiced chicken broth. 

What Type of Chicken is Used in Lebanese Chicken Soup:

I prefer to use chicken thighs and legs for this soup. Not only do thighs and legs have the most flavor and tender texture when simmered, but their natural richness makes the soup more substantial. You can use chicken breasts if you’d like, but just keep in mind that the soup won’t taste as rich and hearty.

How to Make Lebanese Chicken Soup

  • In a large pot, place chicken thighs and legs and cover with water (about 8 cups)
  • Place over high heat and bring to a boil. Skim foam.
  • Reduce heat to medium low, add a cinnamon stick and Simmer covered until chicken is tender. Mine took about 30 minutes. You want it to be fork-tender and fully cooked.
  • Remove the chicken from the broth and allow it to cool.
  • Add carrots and potatoes, cook for 20 minutes over medium heat.
  • Add rice, onion and zucchini, cook for another 10 minutes or until vegetables are cooked.
  • While the veggies and rice are cooking, 
  • remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
  • After the rice and veggies are cooked, stir in fresh parsley, shredded chicken and a drizzle of olive oil. 
  • Taste and adjust salt, if necessary.
  • Serve with a piece of toasted bread and enjoy!

Lebanese chicken soup with vegetables

More Lebanese Soups You Might Like:

Spinach Lentil Soup with Lemon

Lebanese Lentil soup with vegetables

Lebanese Lemon Lentil Soup- Adas b Hamod

Lebanese Red Lentil Soup

Lentil Soup with Pasta

If you make this Lebanese chicken soup recipe or any other recipe on the salt and sweet kitchen, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

Lebanese chicken soup with vegetables

Lebanese Chicken Soup With Vegetables

Yield: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 2 chicken thighs
  • 4 chicken legs
  • 6 cups water
  • 3-4 large carrots- sliced into 1/4-inch thick circles
  • 1 zucchini- cut into medium size pieces
  • 2 small tomatoes-  cut into medium size pieces
  • 1 large onion- sliced thinly into wedges
  • 1 large potato- cut into medium size pieces
  • 1 cup parsely- chopped
  • Any other vegetables you have around and want to add.
  • 1 tsp salt or to taste
  • 2 cinnamon sticks
  • 2 tbsp long grain rice
  • 1 tbsp olive oil

Instructions

    How to make Lebanese chicken soup:

    1. In a large pot, place chicken thighs and legs and cover with water (about 8 cups)
    2. Place over high heat and bring to a boil. Skim foam.
    3. Reduce heat to medium low, add a cinnamon stick and Simmer covered until chicken is tender. Mine took about 30 minutes. You want it to be fork-tender and fully cooked.
    4. Remove the chicken from the broth and allow it to cool.
    5. Add carrots and potatoes, cook for 15 minutes over medium heat.
    6. Add rice, onion and zucchini, cook for another 10 minutes or until vegetables are cooked.
    7. While the veggies and rice are cooking, remove the meat from the bones. You should have about 4 cups of meat. Discard the bones and skin. Shred the chicken into bite size pieces.
    8. After the rice and veggies are cooked, stir in fresh parsley, shredded chicken and a drizzle of olive oil. 
    9. Taste and adjust salt, if necessary.
    10. Serve with a piece of toasted bread and enjoy!

Recommended Products

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 274mgSodium: 678mgCarbohydrates: 21gFiber: 4gSugar: 5gProtein: 55g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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