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Lebanese Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Lebanese Chicken Broth

Lebanese Chicken Broth is a staple at the Lebanese home table, often cooked with an intuitive touch that comes from years of familial tradition. This comforting broth is a versatile base, enjoyed on its own or as a foundation for more elaborate dishes. It's a reflection of the everyday, where the seasonings are adjusted by instinct, and the rich, golden liquid is shared among family members.

The broth should be deeply savory and aromatic, showcasing the natural sweetness of carrots and the gentle warmth of a bay leaf. The chicken pieces impart a rich flavor, while a hint of olive oil rounds out the smooth texture. It's a simple yet deeply satisfying dish, perfect for warming up a cool evening.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let it brown, as this can affect the flavor of the broth.
  2. Peel and slice 2 carrots into rounds, then add them to the pot with the onions. Stir them together, letting the carrots soften slightly. This will take about 3 minutes, and the carrots should start to release a sweet aroma.
  3. Add 700 grams of chicken pieces to the pot. Stir to coat the chicken in the oil and aromatics, allowing it to cook until the exterior turns opaque. This initial cooking helps to seal in the flavors.
  4. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a spoon, as this will help keep the broth clear. Let the broth simmer for about 45 minutes, or until the chicken is tender and the flavors have melded.
  6. Taste the broth and add fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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