Gluten-Free Lebanese Chicken Soup شوربة الدجاج

This easy gluten-free chicken soup is the answer to homemade soup when you’re sick, It’s made with a whole chicken, making the broth rich and the chicken tender.

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Step 1

Put the the cleaned whole chicken (they can be in pieces) in a large pot, cover with 12 cups water, add onions, garlic, bay leaves, cloves, cardamom pods, cinnamon sticks, salt, and peppercorns in large pot, bring it to a simmer over medium heat.

Step 2

Skim any foam or fat from the broth with a ladle as necessary, adjust the heat to low, cover the lid and simmer for 90 minutes.

Step 3

Remove the chicken set aside to cool, discard the ingredients from the broth, then add the potato, carrots, and bring the broth back to simmer.

Step 4

Cook until the vegetables are about half cooked, about 10 minutes, stir in the rice and cook until the grains are just done, 10 to 12 minutes.

Step 5

When the boiled chicken is cool enough to handle, pick off the meat, and shred it into bite-size pieces.

Step 6

Add the meat to the broth and simmer until warmed through, about 2 minutes. add in the parsley, squeeze in the lemon, season with 1/2 teaspoon salt or more to taste, give it a quick mix and Serve hot.

Step 7

Adding Noodles: If you would like to add noodles into this soup, do so after 10 minutes and then continue to simmer until the noodles are tender.

Step 8

Storage: Store chicken soup in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.