Simply Lebanese

Lebanese Chicken and Rice Soup

Lebanese Chicken and Rice Soup
  • Prep Time
    10 mins.
  • Cook Time
    55 mins.
  • Serving
    6
  • Ready In
    65 mins.
This Lebanese-inspired Chicken and Rice Soup is so hearty, comforting, and perfect for these cold winter months.
Lebanese Chicken and Rice Soup

Soups are a staple in my home during the cold winter months and this soup is no exception. Made with a homemade chicken broth, this Lebanese Chicken and Rice Soup is so easy to make, and uses only chicken, rice and parsley. In Arabic, this soup is known as Shorbat djej wa riz.

STEP 1

Season the bone-in chicken breast, legs or thighs with salt and pepper.

Add a half onion, any aromatics such as bay leaves, cloves, cinnamon stick, and cover with 8 cups of water.

Bring to boil, then cover and simmer over medium heat until the chicken is cooked through, about 30 minutes.

STEP 2

Remove the chicken and shred.

Using a strainer, strain the broth and return to the pot. Or, skim all the aromatics and onion out so, only the broth remains.
Lebanese Chicken and Rice Soup

STEP 3

Wash the rice until the water runs clear. 

Lebanese Chicken and Rice Soup

Add to the pot with the chicken broth and cook over medium heat for 15 minutes or so, until the rice is cooked.

Lebanese Chicken and Rice Soup

STEP 4

Add the shredded chicken, finely chopped parsley…

…and season with salt and white pepper.

Let simmer for 10 minutes and serve immediately.

Lebanese Chicken and Rice Soup
Lebanese Chicken and Rice Soup

Lebanese Chicken and Rice Soup

This Lebanese-inspired Chicken and Rice Soup is so hearty, comforting, and perfect for these cold winter months.
5 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: Lebanese
Keyword: Chicken and Rice, chicken soup, Rice, Shorbat djej wa riz
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 183kcal
Author: Iman

Ingredients

  • ¾ cup short-grain rice
  • ½ cup chopped parsley
  • 1 tsp. salt
  • ¼ tsp. white pepper

Boiling Chicken

  • 1 lb. bone-in chicken breast (or thighs/legs with breast combo)
  • ½ onion
  • 1 tb. salt
  • ½ tsp. black pepper
  • 3 bay leaves
  • 5 cloves
  • 1 cinnamon stick

Instructions

  • Season the bone-in chicken breast, legs or thighs with saltand pepper. Add a half onion, any aromatics such as bay leaves, cloves,cinnamon stick, and cover with 8 cups of water.
    Bring to boil, then cover and simmer over medium heat untilthe chicken is cooked through, about 30 minutes.
  • Remove the chicken and shred.
    Using a strainer, strain the broth and return to the pot.Or, skim all the aromatics and onion out so, only the broth remains.
  • Wash the rice until the water runs clear. Add to the potwith the chicken broth and cook over medium heat for 15 minutes or so, untilthe rice is cooked.
  • Add the shredded chicken, finely chopped parsley, and seasonwith salt and white pepper.
    Let simmer for 10 minutes and serve immediately.

Nutrition

Calories: 183kcal | Carbohydrates: 22g | Protein: 18g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1362mg | Potassium: 322mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg
    Iman

    Owner

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