Ingredients for Middle East Chicken Soup
- Chicken Broth
- Onions
- 2 celery stalks, chopped
- 1 large carrot, chopped
- Garlic Cloves
- Raw Rice
- 1 teaspoon ground cumin
- Cayenne Pepper
- Cooked Chicken
- Tomatoes
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How to Make Middle East Chicken Soup
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion, 2 chopped celery stalks, and 1 chopped carrot. Sauté for 5 minutes until softened.
- Add 4 cloves minced garlic, 1 teaspoon ground cumin, and ½ teaspoon cayenne pepper (adjust to taste). Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in 8 cups of chicken broth and bring to a simmer. Add 1 cup of uncooked long-grain rice.
- Add 2 cups cooked, shredded chicken. Stir in 1 (14.5 ounce) can of diced tomatoes (undrained).
- Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and the flavors have melded.
- (Optional) Stir in 1 cup frozen peas, ¼ cup chopped fresh dill, and the juice of ½ a lemon. Simmer for another 2-3 minutes until peas are heated through.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
12g
Fat
4g
Carbs
4g
