Lebanese Chicken Soup
The beauty of this soup is in its simplicity. The flavor of the chicken shines through and is complemented with fragrant cinnamon. You can use orzo instead of the vermicelli, but don’t skip out on the fresh parsley before serving, as it contributes such a lovely layer of fresh taste and color.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 pounds bone-in chicken pieces (breasts, thighs, legs or a mix)
- 1 large onion, peeled and quartered
- 1 large carrot, peeled and chopped in 2” pieces
- 1 stalk celery, chopped in 2” pieces
- 2 cinnamon sticks
- 6 whole white peppercorns
- 6 allspice berries
- 2 bay leaves
- 5 cardamom pods
- 1 cup cut vermicelli or angel hair pasta (1-inch pieces)
- Salt and pepper, to taste
- 3 tablespoons chopped fresh parsley
Instructions
- 1
In a large stock or soup pot, place the chicken, onion, carrot, celery, cinnamon sticks, peppercorns, allspice, cardamom, and bay leaves. Cover with cold water by 2 inches (about 9 cups). Bring just to a boil over high heat, but not a rolling boil (that will cloud the broth), then reduce heat to low (just hot enough to make slow, lazy bubbles). Skim the surface of the broth frequently with a spoon or skimming sieve frequently to remove all foam.
- 2
Simmer the broth, uncovered, for about two hours. Remove the chicken and set aside until it is cool enough to handle. Pour the broth through a fine mesh sieve and/or cheesecloth into another pot.
- 3
Add vermicelli to the broth and bring to a boil. and cook until the pasta is tender, about 8 minutes. Remove the chicken from the bones and shred into 1- to 2-inch pieces. Add the chicken to the pot and warm through.
- 4
Season to taste with salt and pepper. Serve in bowls with a pinch of parsley atop each bowl.