Lebanese Chicken Soup

I love chicken soup and all of the variations I sometimes make- with dill, without dill, with tomatoes, etc. But recently I tried Melissa Clark’s Lebanese Chicken Soup for the Insta Pot and was blown away. I doctored it enough to be a completely different recipe, but this is inspired by her take. The spices make the broth truly warming.

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 1 clove garlic, smashed

• 3 carrot sticks, peeled and sliced

• 3 celery sticks, cleaned and chopped

• 1 whole chicken

• salt and pepper

• 1 cinnamon stick

• 1 tsp cumin

• 1 tsp cardamom

• 1/2 tsp allspice

• 3 sprigs fresh rosemary and thyme

• small bunch of parsley

Directions

In a large pot, saute the onions in the olive oil over medium heat. Ad the clove of garlic, the carrots and the celery and stir. Cook for around 5 minutes and then add the chicken and enough water to cover. Add all spices and herbs, cover and simmer for 3 hours.

Remove the chicken and when it cools, pull off as much meat as you can and discard the bones and fat. Remove the cinnamon stick from the pot and add back the chicken.

Optional: separately cook a small pasta like orzo, or rice. Serve with or without!