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Chicken vegetable soup
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Chicken vegetable soup

This Lebanese chicken vegetable soup is a simple, nourishing dish loved in many homes. It’s often made when someone is sick, after giving birth, or during Ramadan because it’s gentle, healthy, and comforting. Made with bone-in chicken for a rich broth, tender vegetables, and toasted vermicelli, this soup is both hearty and light — the kind of homemade meal that brings warmth to the whole family.
Course Soup
Cuisine Lebanese
Keyword chicken vegtable soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 People

Ingredients

  • 1 kg chicken with bone cut into pieces
  • 10 cups water
  • 1 onion peeled whole
  • 4 garlic cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 large carrots peeled and chopped
  • 1 large potato peeled and chopped
  • 1 cup vermicelli
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste
  • Cherry tomatoes optional
  • 1 chicken bouillon cube optional

Instructions

  • If using a whole chicken, cut it into pieces, clean, and wash well. You can also use chicken thighs or breast pieces with bone.
  • Place the chicken in a large pot with the onion, garlic, bay leaves, and cinnamon stick. Cover with the 10 cups of water and bring to a boil.
  • As it boils, a white foam will form on top. Skim it off using a spoon or strainer to keep the broth clear.
  • Let the chicken cook for about 15 minutes.
  • While the chicken cooks, peel and chop the carrots and potato. (You may add celery or extra onion if you like, but traditionally it’s made with just carrots and potato.)
  • After 15 minutes, remove the chicken from the pot and set aside until cool enough to handle. Remove the bones and shred or cut the chicken into small pieces.
  • Strain the broth to remove the onion, garlic, and spices, then return the clear broth to the pot.
  • Add the chopped potato and carrots to the pot, pour the strained broth over them, bring to a boil, then cover and cook for about 10 minutes until the vegetables begin to soften.
  • Meanwhile, heat the olive oil in a pan and fry the vermicelli until it turns golden brown. Add it to the soup.
  • Add cherry tomatoes if using, along with the chopped parsley. Let cook for another 5 minutes.
  • Return the shredded chicken to the pot. Add the bouillon cube (if using), salt, and pepper to taste. You can also add a little hot sauce if you like some spice.
  • Let the soup simmer gently for 10–15 minutes more, until everything is tender and the flavours come together.
  • Serve hot on its own or with a side of white rice.

Notes

  • This soup tastes even better the next day as the flavours deepen.
  • You can adjust the thickness by adding more water if the noodles absorb too much broth.
  • For a stronger chicken flavour, use a whole chicken or mostly bone-in pieces.
  • If you prefer a lighter soup, you can skim a little fat from the top before serving.
  • Vermicelli continues to soften as it sits, so the soup may thicken when stored.
  • If making for someone sick or postpartum, you can keep the seasoning mild and serve with lemon on the side.
  • Fresh parsley is best, but dried parsley can work if that’s what you have.
  • This soup can be served alone or poured over rice for a more filling meal.