Middle East Chicken Soup
Transport your taste buds to the vibrant flavors of the Middle East with this hearty and aromatic Middle East Chicken Soup. Infused with warm spices like cumin, coriander, turmeric, and a hint of cinnamon, this comforting soup is a true celebration of Middle Eastern cuisine. Tender chicken, nutrient-packed chickpeas, and delicate long-grain rice simmer in a rich chicken broth alongside carrots and celery, creating the perfect balance of texture and flavor. A final touch of fresh parsley and zesty lemon juice brightens every spoonful, making this dish both nourishing and satisfying. Ready in under an hour, this soup is ideal for a cozy family dinner or a healthful meal prep option. Serve it with warm pita bread for an authentic touch, and savor the irresistible aroma and taste of this soul-soothing recipe. Perfect for those craving a flavorful chicken soup with a global twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 large chicken breasts, diced into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cinnamon
- 6 cups chicken broth
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, diced
- 1.5 cups cooked chickpeas
- 0.5 cups long-grain rice or basmati rice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the diced chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
Sprinkle in the cumin, coriander, turmeric, and cinnamon. Stir to coat the chicken and onions with the spices and toast them lightly for 1-2 minutes.
Pour in the chicken broth and bring to a boil.
Add the sliced carrots and diced celery. Lower the heat to a simmer and let the soup cook for 20 minutes.
Stir in the chickpeas and rice. Simmer for an additional 15 minutes, or until the rice is tender.
Season the soup with salt and black pepper to taste.
Remove from heat and stir in the chopped parsley and lemon juice.
Serve hot with warm pita bread or a sprinkle of extra parsley on top.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 5931 mg | 258% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 29.5 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 458 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
