Chicken Rice Soup with Coriander

Name: Chicken Rice Soup with Coriander
Prep time: 15 min
Cook time: 2 h 10 min
Yield: 6-8
Cuisine: Middle Eastern

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Mains

A comforting chicken and rice soup with clear broth, fresh coriander and lemon. Light, nourishing, and easy to make.

PREP TIME

15 minutes

COOK TIME

2 hours 10 minutes

SERVES

6-8

About this recipe

This Chicken Rice Soup is one I make often when I want something light, nourishing, and comforting. It has a clear broth, protein from the chicken, and just enough rice to make it satisfying without feeling heavy. If you prefer something lighter, you can easily leave the rice out and enjoy it as a simple broth-based soup.

I brown the chicken first to build flavour, then let the stock gently simmer until it becomes clean, rich, and comforting. The coriander and lemon at the end keep the soup fresh and balanced. This Chicken Rice Soup works just as well for kids as it does for adults, which makes it one of those recipes everyone at the table is happy with. It’s also a lovely option during Ramadan if you’re looking for a light starter before the main meal.

Across the Middle East, soup is a big part of Ramadan. A comforting bowl of Lebanese lentil soup with rice is a classic — filling, hearty, and made with simple pantry ingredients, especially popular on colder days. For something quicker and very family-friendly, my tomato noodle soup is another favourite. It takes less than 25 minutes from start to finish and is always a hit with kids and adults alike.

Ingredients

2 chicken carcass
3 large chicken breast fillets skinless
2 tablespoons olive oil
2 onions, roughly chopped
5 litres water
2 celery sticks
1 carrot
1 onion, cut in half
3 garlic cloves
1 cinnamon stick
10 whole peppercorns
2 bay leaves
4 cardamom pods, lightly crushed
Peel of 1⁄2 lemon (no white pith)
½ cup cooked rice
Salt, to taste
1⁄2 cup chopped fresh coriander
Lemon juice, to taste

Notes from Rouba

You can leave the rice out if serving this as a light Ramadan starter
Browning the chicken first gives the stock much better flavour
Keep the simmer gentle for a clear, clean broth
This soup is even better the next day

Method

Step 1. Brown the chicken and onions

Heat the olive oil in a large fry-pan over medium–high heat. Add the chopped onions, chicken carcass, and chicken breast fillets and cook for 3–4 minutes, stirring often, until the onions are well caramelised and both the carcass and fillets are browned. Transfer the chicken breast fillets and carcass to a clean pot to avoid any burnt residue.

Step 2. Build the stock and simmer

Add the chicken carcass and breast fillets along with the water to the pot and bring to a boil, skimming off any scum that rises to the surface. Boil for a few minutes first then add the celery, carrot, halved onion, garlic, cinnamon stick, peppercorns, bay leaves, cardamom pods, and lemon peel. Reduce the heat to low and gently simmer uncovered. After 30 minutes, remove the chicken fillets, and set aside, then continue simmering the carcass for a further 1 1⁄2 hours, skimming occasionally to keep the stock clear.

Strain the stock through a fine sieve into a clean pot, discarding all solids. Bring the strained stock back to a gentle simmer, making sure it does not boil.

Step 3. Finish the soup

Shred the cooked chicken fillets and add them back into the simmering stock along with the cooked rice. Simmer for 10 minutes, then season with salt, add the chopped coriander, and finish with lemon juice to taste.

A FEW THINGS YOU’LL WANT TO KNOW

Is this good for Ramadan?
Yes. It’s light, nourishing, and easy on the stomach — perfect for iftar.

Can I skip the rice?
Absolutely. Leaving out the rice keeps it lighter and more broth-based.

Will kids enjoy this?
Yes. It’s mild, comforting, and very family-friendly.

Can I make it ahead of time?
You can. It keeps well in the fridge and tastes even better the next day.