Lebanese Chicken Soup

  • For the chicken and broth:
    • 1 whole chicken (4-5 lbs)
    • 1 tablespoon kosher salt
    • 10 peppercorns
    • 1 large clove garlic, cracked
    • 1/2 onion, cut into 2 pieces
    • 1 large carrot, cut in half
    • 1 stalk celery, cut in half
    • 8 cups water
    • 1 bay leaf
  • 1 (8 oz) can Hunts tomato sauce
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon, more to taste
  • 1/4 – 1/2 cup vermicelli (or white rice)

  1. Boil chicken until the leg pulls easily away, about 1 hour (or 15 minutes in a stovetop pressure cooker).
  2. Remove the chicken and shred. Strain the broth.
  3. Return the broth to the pot; add tomato sauce and rice or vermicelli; simmer 10 minutes. Add shredded chicken and cook until heated through.
  4. Add parsley and lemon juice.

Rating: 5 out of 5.

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