Lebanese chicken rice soup is a gently spiced broth filled with tender chicken, rice, and fresh herbs, finished with a bright squeeze of lemon. Family versions vary, but this approach keeps the flavors simple and comforting, with cinnamon and allspice warming the broth without overpowering it.
Ingredients
- 1 1/2 lb bone-in, skin-on chicken thighs (680 g)
- 8 cups cold water (1.9 L)
- 1 medium yellow onion, peeled and quartered (about 5 oz / 150 g)
- 2 celery stalks, cut into large pieces (about 3 1/2 oz / 100 g)
- 1 medium carrot, cut into large pieces (about 3 oz / 90 g)
- 2 bay leaves (about 0.2 g)
- 1 cinnamon stick, about 2 inches (5 cm; about 2 g)
- 1 tsp whole allspice berries (2 g); if using ground allspice, use 1/2 tsp (1 g)
- 1 1/2 tsp fine salt (9 g), plus more to taste
- 3/4 cup uncooked medium- or long-grain rice (150 g)
- 2 garlic cloves, finely minced (about 6 g)
- 1 large lemon, juiced for about 3 tbsp (45 ml), plus 1 tsp finely grated zest (2 g)
- 1/2 tsp ground black pepper (1 g), divided
- 1/2 cup chopped flat-leaf parsley (15 g)
- 1 tbsp chopped fresh mint (2 g), optional
Instructions
- Prepare the pot. Put the chicken, cold water, onion, celery, carrot, bay leaves, cinnamon stick, allspice, salt, and 1/4 tsp of the pepper in a large heavy pot. Set it over medium-high heat and bring the water to a gentle simmer, which usually takes about 8 minutes. As foam rises, skim it off with a spoon for a clearer broth. Avoid a hard rolling boil, which can make the broth cloudy and the chicken less tender.
- Simmer the chicken. Lower the heat so the liquid bubbles gently, partially cover the pot, and simmer for 35 minutes. Check the thickest part of a thigh with a food thermometer without touching the bone; USDA FSIS states poultry must reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again. Lift the chicken onto a plate with tongs and let it cool just enough to handle.
- Strain the broth. Set a fine-mesh strainer over a heatproof bowl or a second pot and carefully pour the broth through it. Discard the cooked vegetables, bay leaves, cinnamon, and allspice berries. Skim excess fat from the surface if you prefer a lighter soup, but leaving a little gives the broth a fuller feel. Return the strained broth to the pot and bring it back to a gentle simmer, about 4 minutes.
- Shred the chicken. Remove and discard the skin and bones, then pull the meat into bite-size pieces. Check carefully for small bones, especially around the joints. Set the chicken aside while the rice cooks; if it cools completely, that is fine because it will be reheated in the soup.
- Cook the rice. Rinse the rice in a sieve under cool running water until the water looks mostly clear, then drain it well. Stir the rice and minced garlic into the simmering broth. Cook uncovered for about 16 minutes, stirring once or twice, until the grains are tender but still hold their shape. Medium-grain rice may soften sooner than long-grain rice, so begin checking after 14 minutes.
- Finish and season. Stir the shredded chicken into the pot and simmer for 2 minutes, until it is hot throughout. Turn off the heat and mix in the lemon juice, lemon zest, remaining 1/4 tsp pepper, parsley, and mint if using. Taste the broth, then add salt or another squeeze of lemon as needed. Serve hot while the rice is tender.
Tips
- Choose the right rice texture. Medium-grain rice gives the soup a soft, slightly thickened body; long-grain rice stays more distinct. Rinsing removes surface starch, so the grains are less likely to clump. Measure the rice rather than adding extra by eye, because it continues absorbing broth as it sits.
- Use ground spices carefully. Whole allspice berries and a cinnamon stick are easy to strain out and give a subtle aroma. If you only have ground allspice, use the smaller amount listed and do not add extra cinnamon powder; both can make the broth taste dusty or overly strong.
- Adjust lemon at the end. Lemon juice loses some of its fresh character if boiled for a long time, so add it after cooking. Start with the listed amount, taste, and add more in small squeezes. If your lemon is especially tart, use less and offer wedges at the table.
- Keep the simmer gentle. A quiet simmer helps the chicken cook evenly and gives you a cleaner-tasting broth. If the pot boils vigorously, reduce the heat; if the surface is completely still, raise it slightly until you see occasional small bubbles.
Serving Suggestions
Serve the soup in warm bowls with extra chopped parsley and lemon wedges so everyone can adjust the brightness to taste. A little freshly ground black pepper is welcome, and a small drizzle of olive oil can add richness without changing the flavor profile. If you like a more pronounced herbal finish, sprinkle a pinch of chopped mint over each bowl just before serving rather than simmering it in the pot.
For a fuller meal, pair the soup with warm pita or another simple flatbread for dipping, plus a crisp salad of cucumber, tomato, and lettuce. Pickled turnips or olives can add a salty, tangy contrast. Because the soup already contains chicken and rice, keep the sides light; a generous bread basket or a small plate of vegetables is usually enough. Serve the soup as soon as it is ready if you want the rice grains to stay separate and well defined.
Variations
Use boneless chicken: Boneless, skinless thighs work if you want to skip pulling meat from the bones. They make a slightly lighter broth and may cook faster, so begin checking their internal temperature after about 20 minutes of simmering. You can add 4 cups (950 ml) low-sodium chicken broth and 4 cups (950 ml) water instead of all water if you want a more pronounced chicken flavor; reduce the added salt and adjust it at the end.
Change the herbs or spice: Parsley is a fresh, mild finish, while mint gives the bowl a more aromatic edge. Use one or both according to preference. Some Lebanese-style home versions lean more heavily on cinnamon or allspice, while others keep the broth very lightly seasoned. Increase either spice only a little at a time, since their flavors become more noticeable as the soup simmers.
Make it with cooked chicken: To use leftover cooked chicken, prepare the broth with the water, vegetables, and spices and simmer it for about 30 minutes, then strain. Stir in cooked, shredded chicken with the rice during its final 2 minutes so it heats through without drying out. The broth will not have quite the same depth as one made by simmering raw chicken pieces, but it is a practical shortcut.
Choose a different grain: Small pasta such as orzo can replace the rice, though it gives the soup a different texture. Follow the package cooking time and add it to the strained simmering broth. For a soup that stays less starchy, cook the grain separately and spoon it into bowls before ladling over broth and chicken. This is particularly useful when you expect leftovers.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, dividing a large pot into shallow containers to help it cool more quickly. Store covered in the refrigerator for 3 to 4 days. The rice absorbs broth as it rests, so the soup will be thicker the next day; stir in a splash of water or broth when reheating. For best texture, warm it gently on the stovetop, stirring occasionally, until the center reaches 165°F (74°C). If using a microwave, cover the bowl loosely, stir halfway through, and check the temperature in more than one spot.
The soup can be frozen for about 2 to 3 months, although the rice may become softer after thawing. For a better texture, freeze the chicken and broth without rice, then cook fresh rice and combine it when serving. Thaw frozen soup in the refrigerator overnight or reheat it directly in a saucepan over low heat, stirring as it loosens. Do not leave cooked soup at room temperature for extended storage; refrigerate or freeze it instead.
Frequently Asked Questions
Can I make Lebanese chicken rice soup ahead?
Yes. Make the broth and chicken a day ahead, strain the broth, and refrigerate both in covered containers. Remove any firm fat from the broth if you like, then bring it to a simmer and cook the rice shortly before serving. Cooking the rice separately or just before serving helps it keep a pleasant texture instead of swelling in the broth overnight.
Should I rinse the rice before adding it?
Rinsing is helpful because it washes away loose starch that can make the broth gummy. Drain it well so excess rinse water does not dilute the soup. If you prefer a thicker, more porridge-like consistency, you can rinse less thoroughly, but still measure the rice carefully and check the pot early to avoid overcooking.
Can I use chicken breast instead of thighs?
Yes, but chicken breast is leaner and can dry out if simmered for the full thigh cooking time. Use bone-in breasts for more flavor, or add boneless breasts later and check their temperature early. Remove each piece as soon as it reaches 165°F (74°C), shred it, and return it to the finished soup. A thermometer is more reliable than judging doneness by color.
What can I use instead of allspice?
If whole allspice is unavailable, use the smaller amount of ground allspice in the ingredient list. If you have neither, leave it out rather than substituting a large amount of a different spice blend. A small pinch of ground cinnamon can keep a gentle warm note, but the finished broth will not taste exactly the same.
Why did my soup become very thick?
Rice keeps absorbing liquid after it is cooked, especially while the soup cools and sits in the refrigerator. Stir in warm water or unsalted broth a little at a time until it reaches the consistency you want, then reheat the soup to 165°F (74°C). Next time, cook the rice separately or store it apart from the broth if you expect to keep several portions.
Can I make the soup without lemon?
You can leave it out, but lemon gives the broth a fresh, lively finish that balances the rice and warm spices. If you do not have fresh lemon, add a small amount of bottled lemon juice at the end and taste as you go. Avoid adding vinegar in the same quantity; it is sharper and can take the soup in a different direction.
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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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