Palestinian Chicken Soup with Rice and Warm Spices

Palestinian chicken soup is a comforting chicken-and-rice soup, usually served hot with lemon and herbs. Recipes vary between households; this version builds a fragrant broth with allspice, cinnamon, and cardamom, then cooks rice in the same pot so it absorbs the savory flavor.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs, about 6 pieces
1 tablespoon (15 ml) olive oil
1 large yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
3 garlic cloves, finely chopped, about 1 tablespoon (15 g)
9 cups (2.1 L) low-sodium chicken broth
1½ cups (285 g) long-grain white rice, rinsed until the water is mostly clear
1 teaspoon (2 g) ground allspice
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (0.5 g) ground cardamom
1½ teaspoons (9 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 bay leaf
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges for serving
¼ cup (15 g) chopped flat-leaf parsley

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh strainer under cool water, swishing it gently until the water runs mostly clear; drain well. Chop the vegetables and garlic, and measure the spices before starting. Keep the raw chicken separate from ready-to-eat ingredients, and wash your hands, knife, and board after handling it.
Soften the vegetables. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook for about 5 minutes, stirring occasionally, until the onion turns translucent and the vegetables begin to soften. Stir in the garlic, allspice, cinnamon, and cardamom and cook for 30 seconds, just until fragrant. Avoid browning the garlic, which can make the broth taste bitter.
Build the broth. Add the chicken thighs, chicken broth, salt, pepper, and bay leaf. Stir gently, scraping the bottom of the pot to release any spices that have stuck. Bring the liquid just to a boil, then reduce the heat so it simmers gently. A quiet simmer, with small bubbles rather than a rolling boil, helps keep the chicken tender and the broth clear.
Simmer the chicken. Cover the pot with the lid slightly ajar and simmer for 40 minutes. Turn the thighs once if they are not mostly submerged. Check the thickest part of a thigh with a food thermometer, without touching bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check it again after a few minutes.
Cook the rice. Once the chicken is safely cooked, transfer it to a plate with tongs. Remove and discard the bay leaf. Stir the drained rice into the simmering broth, cover the pot, and cook gently for 18 minutes, or until the grains are tender. Keep the heat low enough that the rice does not stick to the bottom; if the soup is bubbling hard, turn the burner down.
Shred the chicken. While the rice cooks, let the thighs cool just enough to handle. Remove and discard the skin and bones, then shred or cut the meat into bite-size pieces. Take care to check for small bones, especially if serving children. If the rice finishes before the chicken is ready to handle, turn off the heat and leave the covered pot to wait briefly.
Finish and season. Return the chicken to the pot and stir in the lemon juice and parsley. Taste the broth and add salt, pepper, or another small squeeze of lemon as needed. The rice will continue to absorb broth as the soup stands, so add a splash of hot water or broth if you prefer it looser. Serve while hot, with lemon wedges at the table.

Tips

Keep the simmer gentle. A vigorous boil can break the chicken apart before it is easy to lift out and may make the broth cloudy. If the surface is churning, lower the heat and partially cover the pot.
Rinse the rice well. Removing excess surface starch helps the grains cook more distinctly. Long-grain rice is a dependable choice; short-grain rice also works but releases more starch and makes a thicker, softer soup.
Adjust the salt for your broth. Low-sodium broth gives you more control, especially as the liquid reduces. If using regular broth, begin with less salt and season again after the rice cooks.
Use ground spices if whole ones are unavailable. Ground allspice, cinnamon, and cardamom are widely useful here. If you have whole allspice berries or cardamom pods, you can simmer a few in the broth and remove them before adding the rice; whole spices give a more subtle infusion.

Serving Suggestions

Serve the soup in warm bowls, making sure each portion gets chicken, rice, vegetables, and plenty of broth. Put lemon wedges on the table so everyone can adjust the brightness to taste. Chopped parsley adds a fresh finish; a little extra black pepper is also welcome. For a larger meal, pair the soup with warm flatbread, pita, or a simple chopped salad of tomato, cucumber, and herbs. Keep accompaniments lightly seasoned so they do not overpower the soup’s warm spices. If the soup has thickened while waiting, loosen it with a little hot broth before ladling.

Variations

Use vermicelli instead of rice. Break ½ cup (45 g) thin vermicelli into short pieces and toast it in the pot with the oil for 2 to 3 minutes before adding the vegetables. Simmer it in the broth until tender, following the package timing. The soup will have a different texture and a lightly toasted flavor; reduce the rice-free cooking time accordingly.
Add chickpeas. Stir in 1½ cups (250 g) cooked, drained chickpeas when you return the shredded chicken to the pot. They make the soup heartier without changing the method. If using canned chickpeas, rinse them first to remove excess packing liquid and salt.
Make it brighter or more aromatic. Add a little extra lemon juice at the table, or garnish with a pinch of sumac if it is available. Sumac brings a tangy, fruity sharpness; lemon zest is a practical substitute, though it gives a fresher citrus aroma rather than sumac’s distinctive flavor.
Use boneless chicken thighs. Boneless thighs are easier to shred and work well, but they may cook faster than bone-in pieces. Begin checking their temperature earlier, and remove them as soon as the thickest part reaches 165°F (74°C). Bone-in thighs generally give the broth a fuller flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The soup keeps for 3 to 4 days in the refrigerator. Rice absorbs liquid as it sits, so the stored soup will be thicker than it was on the first day. For freezing, portion the cooled soup into freezer-safe containers, leaving a little room for expansion; use within about 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add water or broth a little at a time until the consistency is right. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pot; divide it into serving-size portions instead. If the rice has become very soft after freezing, the soup is still suitable to eat but will have a thicker, less distinct texture.

Frequently Asked Questions

Can I make Palestinian chicken soup ahead?

Yes. You can cook the chicken and broth a day ahead, cool and refrigerate them promptly, then bring the broth back to a simmer and cook the rice shortly before serving. This helps the rice keep a better texture than if it sits in the soup overnight. If you make the complete soup ahead, expect it to thicken; stir in extra broth or water when reheating.

Can I use brown rice?

Brown rice takes longer to cook than white rice, so it should not simply be swapped in at the same time and cooked for 18 minutes. For a more predictable result, cook brown rice separately according to its package directions and add it to the soup when serving. Alternatively, use it in the pot only if you are prepared to extend the simmer and add broth as needed; the chicken should be removed once it reaches 165°F (74°C).

What can I use instead of chicken thighs?

Bone-in chicken legs work well and have a similar simmering time, though you may need to adjust the number of pieces to suit your pot. Boneless thighs are convenient but can cook more quickly. Chicken breast is leaner and can become dry if simmered too long, so check it early and remove it as soon as it reaches 165°F (74°C). The broth may be less rich with breast meat.

Why did my soup become too thick?

The rice keeps soaking up liquid after cooking, especially during refrigeration. Stir in hot water or chicken broth a little at a time while reheating until the soup reaches the consistency you like, then taste and adjust the salt and lemon. If the rice is sticking to the pot during cooking, lower the heat and stir gently rather than scraping hard across the bottom.

Is this the only traditional Palestinian version?

No. Palestinian cooking includes many household and regional approaches to soup, and chicken soup may vary in its spices, vegetables, grains, and finishing touches. This recipe is one practical chicken-and-rice version with a warmly spiced broth and lemon; adjust the seasoning and texture to suit your table without treating one combination as the sole standard.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).