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Mom's Chicken Rice Soup

Whole chicken simmered with allspice, cinnamon & carrot rings — served with rice

Section
Soups
Yield
~8 cups
Cook Time
~1 hour

Ingredients

  • 1 whole chicken
  • 8 small onions, whole
  • ½ tsp allspice
  • ½ tsp cinnamon
  • 1 tsp salt
  • Carrot rings, to taste
  • 1 cup rice

Directions

  1. Place whole chicken in a large pot and cover with water. Bring to a boil.
  2. Skim fat from the top. Remove chicken and debone — set meat aside.
  3. Return broth to the pot. Add whole onions, allspice, cinnamon, salt, and carrot rings.
  4. Simmer for 45 minutes.
  5. Add rice and shredded chicken back to the pot.
  6. Cook until rice is fully cooked, about 20 minutes. Taste and adjust seasoning.
Note: This is a classic Lebanese-style chicken soup — the allspice and cinnamon are what make it sing. Don't skip them.