Middle Eastern Inspired Chicken Soup

My mom gave me this soup recipe a few months ago and for some reason I just got around to trying it. Delicious! A bit spicy for kids but I imagine you could leave out the cayenne pepper and it would be a hit. She had peas, dill, and lemon juice added at the end if those appeal to you. I’m not a big dill fan, didn’t have any peas, and forgot the lemon juice! Her recipe called for raw rice but I had some leftover cooked rice so used that. I used a can of tomatoes because I didn’t have a fresh one. Here’s my version of Middle East Chicken Soup.

Middle Eastern Chicken Soup

A little cumin and cayenne add a Middle Eastern flavor to this easy chicken soup.

  • 6 cups chicken broth
  • 2 small onion, chopped finely
  • 1 piece of celery, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 1/3 cup raw rice or 1 cup cooked rice
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1-2 cups diced cooked chicken
  • 1 large tomato, chopped, or one 16 oz. can diced tomatoes with juice
  • a squeeze of lemon juice (optional)

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



  1. […] started with my mom’s Middle Eastern Chicken Soup. But I used green and yellow zucchini from the garden instead of peas, and parsley instead of dill […]