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  • April Rose

Lebanese Lemon Chicken Soup

Lebanese Lemon Chicken Soup

Ingredients : Olive Oil 1 - 3 Diced Onions ( your preference) 3 Cloves of garlic, minced (can be more!) 5-8 Carrots, peeled and sliced 1 Celery, sliced 8 Lemons ( Juiced ) (or the equivalent of 1 cup of lemon juice) 1 Lemon cut into fine slices (service) 2 Packages of Chicken Broth (the boxes that have it liquid inside) Rice ( I prepare 1 cup of rice apart and add it at serving) Salt, Pepper, a tiny bit of soy sauce 1 Spoon of Cinnamon 1 Tea spoon of Nutmeg 1 Entire Coocked Chicken, shredded and pulled into small pieces Fresh Parsley leaves Fresh Coriander leaves Pine Nuts Instructions : Sauté Onions and garlic with olive oil Add the Celery and the Carrots to have them cook a tiny bit before being in the pot Add the onions, garlic, carrots, celery mix to the crock pot and put in the Chicken Broths. Add the Lemon, Chicken, and Spices to the mix Add half of the Parsley Leaves and the Coriander Leaves to the mix ( keep the other half to serve fresh on the soup) Cook Rice in a different pot/ Rice cooker, keep for service) Let it Cook in Crock Pot for about 3 hours Once the carrots, celery seem cooked. It’s ready to be served Serving : Add Rice to the bottom of each bowl, with a few pine nuts Pour the Soup in the bowl Add Parsley, Fresh coriander and a Lemon Wedge for Taste and presentation Make it a Grecque Interpretation by Adding Feta Cheese at Service Make it an Italian Interpretation by switching the Rice for Orzo Make it a Algerian Interpretation by switching the Rice for Couscous Make it Vegan by switching the chicken for Chickpeas (15 ounces cooked, drained and rinced and adding Spinach ) Beat any cold by adding ginger! It is possible to make this by adding a whole uncooked chicken into the pot and have it cook at lower heat for longer. I’m a bit lazy and prefer using an already cooked chicken! Message me if you made the soup and if you liked my recipe!


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