Lebanese Rice Soup with Chicken, Lemon, and Cinnamon

Lebanese rice soup is a gentle, brothy chicken soup with tender rice, lemon, and a subtle warmth from cinnamon. Recipes vary by household, but this version keeps the flavors clear and balanced in a single pot, making a comforting meal that is easy to serve with fresh herbs and bread.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely chopped (about 1 cup or 150 g)
2 garlic cloves, minced (about 6 g)
1 pound (450 g) boneless, skinless chicken thighs
8 cups (1.9 L) low-sodium chicken broth
2 cups (475 ml) water
2 bay leaves (about 0.2 g)
1/4 teaspoon (0.7 g) ground cinnamon
1/4 teaspoon (0.5 g) ground black pepper
1 teaspoon (6 g) kosher salt, plus more to taste
3/4 cup (150 g) long-grain white rice, rinsed and drained
3 tablespoons (45 ml) fresh lemon juice, plus lemon wedges for serving
1/4 cup (15 g) finely chopped fresh flat-leaf parsley

Instructions

Prepare the ingredients. Chop the onion, mince the garlic, rinse the rice under cool water until the water runs mostly clear, and drain it well. Rinsing removes loose surface starch, which helps the finished soup stay brothy rather than turning especially thick. Keep the lemon juice and parsley aside for the end.
Soften the onion. Warm the olive oil in a large, heavy pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened and translucent but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant. If the garlic starts to color, lower the heat so it does not turn bitter.
Simmer the chicken. Add the chicken thighs, broth, water, bay leaves, cinnamon, black pepper, and 1 teaspoon of salt. Raise the heat and bring the liquid to a gentle simmer, which usually takes about 5 minutes. Reduce the heat to maintain a steady, quiet simmer rather than a hard boil. Cook the chicken for about 20 minutes, turning the pieces once if needed. Check the thickest part of each thigh with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, simmer it a few minutes longer and check again.
Lift out and shred the chicken. Transfer the cooked chicken to a plate using tongs. Add the rinsed rice to the pot and stir once so it is distributed through the broth. Keep the soup at a gentle simmer for 16 to 18 minutes, stirring once or twice to prevent rice from settling on the bottom. The rice should be tender but still hold its shape. A vigorous boil can break the grains and make the broth cloudy and starchy.
Shred and return the chicken. While the rice cooks, shred or slice the chicken into bite-size pieces with two forks. If it is too hot to handle, let it rest briefly on the plate. When the rice is tender, return the chicken to the pot and simmer for 2 minutes so it warms through. Remove and discard the bay leaves.
Finish and season. Turn off the heat, stir in the lemon juice and parsley, and taste the broth. Add salt or pepper as needed. The lemon should brighten the soup without making it sharply sour; add it a tablespoon at a time if you prefer a milder flavor. Let the pot stand for about 3 minutes before serving. The rice will continue to absorb some broth as it rests, so serve promptly for the loosest texture.

Tips

Keep the simmer gentle. A rolling boil can make the chicken tougher, split the rice, and evaporate broth too quickly. Look for small bubbles around the edge of the pot and lower the heat if the center is bubbling hard.
Choose rice with the texture in mind. Long-grain white rice gives distinct, tender grains. Medium-grain rice also works, though it releases more starch and makes a slightly thicker soup. Brown rice needs a much longer cooking time, so it is not a direct swap here; cook it separately and add it already tender, or expect to adjust the broth and timing.
Adjust thickness with broth. Rice continues to drink up liquid after cooking. If the soup becomes thicker than you like, stir in hot broth or water a little at a time and taste again for salt and lemon. Add liquid before serving rather than adding dry rice to a pot that is already finished.
Use fresh lemon at the end. Lemon juice loses some of its bright flavor when simmered for a long time. Stirring it in after the heat is off keeps the soup lively. If fresh parsley is unavailable, use chopped cilantro for a different herbal note; dried parsley is less vivid and should be used sparingly.

Serving Suggestions

Serve the soup hot in shallow bowls, with extra lemon wedges so each person can adjust the acidity. A little more chopped parsley on top adds freshness, while a small drizzle of olive oil gives the broth a rounder finish. Warm pita or another soft flatbread is useful for soaking up the last of the broth; a simple green salad with cucumber and tomato makes a fresh contrast to the warm, soft rice.

For a fuller meal, offer small bowls of olives, sliced radishes, or pickled turnips alongside the soup. These are optional accompaniments rather than ingredients the pot needs. Because the soup is mild and lemony, serve any strongly flavored sides separately so diners can add them as they like. If serving a group, keep extra broth warm: a ladleful can loosen portions that have thickened while waiting at the table.

Variations

Make it without chicken. Use vegetable broth in place of chicken broth and omit the thighs. To keep the soup satisfying, add a drained 15-ounce (425 g) can of chickpeas during the last 5 minutes, or serve it with a separate protein. The result is a lighter, plant-based variation, though it will not have the same chicken flavor.

Use bone-in chicken. Bone-in thighs or a small amount of chicken pieces can add a deeper broth. They need more time than boneless thighs, so simmer until the meat is tender and verify that the thickest part reaches 165°F (74°C) with a food thermometer before removing the meat from the bones. Return the picked meat to the pot and discard bones safely.

Change the seasoning gently. Cinnamon is used in some Lebanese-style rice soup versions, but family recipes differ. For a less noticeable warm spice, reduce it to a pinch; for a more savory profile, add a small pinch of allspice. Do not add a large amount of either, since the goal is a quiet background note, not a sweet or strongly spiced broth.

Add vegetables. For a simple variation, add 1 cup (about 120 g) of finely diced carrot with the onion, or stir in 2 cups (about 60 g) of baby spinach during the final minute. These additions change the appearance and flavor but work well with the chicken, lemon, and rice. Avoid adding too many vegetables at once, which can crowd the pot and make the soup less brothy.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Rice thickens as it sits, so the next day the pot may look more like a stew than a soup; that is normal. For easier reheating, store extra broth separately if you have it, or plan to loosen each portion with a splash of water or broth.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding liquid until it reaches the consistency you want. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly warming and cooling the whole pot. You can also microwave a covered portion, stirring halfway through and checking the temperature in more than one spot. For longer storage, freeze in airtight containers for up to 2 months for best quality. Rice can soften after freezing and thawing, so add a little broth while reheating; thaw overnight in the refrigerator when possible.

Frequently Asked Questions

Is Lebanese rice soup traditionally made with chicken?
There are household and regional variations. Some versions are made with chicken and its broth, while others are simpler or use a different broth. This recipe uses boneless chicken thighs for a practical one-pot meal, but the rice, lemon, and gentle seasoning remain central to its character.

Can I use leftover cooked chicken?
Yes. Skip the raw-chicken simmering step and use about 2 cups (300 g) of cooked, shredded chicken. Simmer the broth and seasonings for about 10 minutes to develop flavor, add the rice, and cook it until tender. Stir in the cooked chicken during the final few minutes, then make sure the soup is reheated to 165°F (74°C) if the chicken is leftover food.

Can I make the soup ahead?
You can cook it ahead, but the rice will absorb broth as it rests. For the best texture, cook the chicken and broth ahead, refrigerate them promptly, and cook freshly rinsed rice in the broth shortly before serving. If the complete soup is already made, keep it chilled and add broth during reheating to restore a spoonable consistency.

Why did my soup become very thick?
Rice releases starch and keeps absorbing liquid after it is cooked, especially while the pot cools or sits overnight. Stir in hot broth or water a little at a time until the soup loosens. Taste it afterward, since extra liquid can dilute the salt and lemon. Next time, serve it soon after the rice becomes tender or keep cooked rice separate until serving.

Can I use basmati rice?
Yes. Basmati is a long-grain rice and works well here. Rinse it thoroughly, then check for tenderness a couple of minutes before the suggested cooking time because brands and grain ages vary. Avoid using instant rice in the same timing; it cooks much faster and can become mushy if simmered for the full 16 to 18 minutes.

What can I use instead of fresh parsley?
Fresh cilantro is a good substitute if you enjoy its distinct flavor. A small amount of finely sliced scallion can also add a fresh finish, although it tastes different from parsley. If you have no fresh herbs, leave them out rather than adding a large quantity of dried parsley, which can taste dusty in a delicate broth.

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

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