Best 4 Middle East Chicken Soup Recipes

Embark on a culinary journey to the vibrant Middle East with our diverse collection of chicken soup recipes. From the aromatic and hearty Iraqi Chicken Soup, brimming with tender chicken, rice, and a symphony of spices, to the comforting and flavorful Persian Chicken Noodle Soup, featuring delicate egg noodles swimming in a rich chicken broth. Experience the unique blend of herbs and spices in the Turkish Chicken Soup, where succulent chicken pieces unite with fragrant dill and tangy lemon. Indulge in the simplicity yet delectable taste of the Lebanese Chicken Soup, where chicken and vegetables come together in a light and savory broth. And for those seeking a rich and flavorful experience, the Egyptian Chicken Molokhia Soup awaits, where tender chicken harmonizes with earthy molokhia leaves and a medley of aromatic spices. Each recipe promises a distinct taste of the Middle East, offering a delightful exploration of the region's culinary heritage.

Here are our top 4 tried and tested recipes!

MOROCCAN CHICKEN AND VEGETABLE SOUP

Moroccan Chicken and Vegetable Soup image

This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 plain rotisserie chicken
2 cups low-sodium chicken broth
2 leeks, white and light green parts only, sliced 1/2-inch thick, dark green tops reserved
3 stalks celery, 2 chopped, 1 cut into large chunks
1 large carrot, peels reserved, chopped
2 cloves garlic, smashed and peeled
1/2 cup cilantro leaves, stems reserved
Kosher salt
3 tablespoons extra-virgin olive oil
1 small zucchini, cut into 1/2-inch pieces
1 small yellow squash, cut into 1/2-inch pieces
3 tablespoons harissa
2 teaspoons ras el hanout or 1 1/2 teaspoons pumpkin pie spice plus 1 teaspoon ground cumin (see Cook's Note)
2 tablespoons tomato paste
One 15.5 ounce can chickpeas, rinsed and drained
4 cups baby spinach
Plain Greek yogurt, for serving

Steps:

Remove the meat from the chicken and discard the skin. Chop the meat into large chunks. Cut the chicken carcass into 2 or 3 pieces and put in a large pot with the chicken broth, leek greens, chunked celery, carrot peels, garlic, cilantro stems and 1/2 teaspoon salt. Add 6 cups water to cover, bring to a simmer over medium heat and cook until the carcass is falling apart and the broth is flavorful, 20 to 25 minutes. Strain the broth, discarding any solids, and reserve.
Wipe the pot clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini and yellow squash. Season with 1/2 teaspoon salt and cook until the leeks begin to wilt, 3 to 4 minutes. Add the harissa, ras el hanout and tomato paste and stir to coat the vegetables, cooking until the spices darken. Add the broth and chickpeas, cover and simmer until the vegetables are very tender, about 15 minutes. Stir in the chopped chicken, cilantro leaves and the spinach. Cook until the spinach is wilted, about 2 minutes. Serve with a spoonful of Greek yogurt on top.

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

MIDDLE EASTERN LENTIL SOUP

Middle Eastern Lentil Soup image

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

Steps:

Heat oil in a pan and gently fry the chopped onions for 5 minutes.
Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
No blending is necessary unless you want it really smooth.
Serve with chunks of crusty bread.

MIDDLE EAST CHICKEN SOUP

Middle East Chicken Soup image

Make and share this Middle East Chicken Soup recipe from Food.com.

Provided by Gaelige Coinnaigh

Categories Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

6 cups chicken broth
2 small onions, finely chopped
1 piece celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1/3 cup raw rice or 1 cup cooked rice
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 -2 cup cooked chicken, diced
1 large tomatoes, chopped or 1 (16 ounce) can diced tomatoes with juice

Steps:

Simmer the broth, onion, celery, carrot, garlic, cumin and cayenne (with raw rice, if using), for 10 minutes.
Add cooked rice (if using), the chicken, and the tomato and simmer 10 more minutes.

Nutrition Facts : Calories 137.4, Fat 3.2, SaturatedFat 0.8, Cholesterol 17.5, Sodium 775.3, Carbohydrate 14.1, Fiber 1.4, Sugar 3, Protein 12.2

Tips:

Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and zucchini.

Don't be afraid to experiment with different spices. Middle Eastern cuisine is known for its bold flavors, so don't be afraid to add some cumin, coriander, or turmeric to your soup.

Use a good quality chicken broth. This will make a big difference in the flavor of your soup. If you don't have time to make your own, you can use a store-bought broth, but make sure it's a good quality one.

Cook the soup on low heat. This will help the flavors to develop and prevent the soup from boiling over.

Serve the soup with a variety of toppings. Some good options include pita bread, croutons, and grated cheese.

Conclusion:

Middle Eastern chicken soup is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy.

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