Lebanese-style Chicken Noodle Soup

Ingredients

While the original Khao Piak Sen is a Lao rice noodle soup, this Lebanese adaptation replaces the rice noodles with regular wheat noodles commonly used in Lebanese cuisine. The original dish typically includes fish sauce and lime juice for flavor, but in this Lebanese version, we use saffron, cumin, coriander, and cinnamon to infuse the soup with the unique flavors of Lebanese cuisine. We alse have the original recipe for Khao piak sen, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 boneless, skinless chicken breasts, cooked and shredded 2 boneless, skinless chicken breasts, cooked and shredded
• 8 ounces (225g) wheat noodles 8 ounces (225g) wheat noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Fresh lemon wedges (for serving) Fresh lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, ground cinnamon, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shredded chicken to the pot and simmer for an additional 5 minutes.
5. 5.
   Meanwhile, cook the wheat noodles according to the package instructions until al dente. Drain and set aside.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   To serve, divide the cooked noodles among serving bowls and ladle the hot soup over them. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the soup.
• Feel free to add vegetables like carrots, celery, or spinach to the soup for added nutrition and flavor.
• If you prefer a thicker soup, you can add a tablespoon of flour or cornstarch mixed with water to the soup and simmer until thickened.
• To save time, you can use pre-cooked rotisserie chicken instead of cooking and shredding the chicken breasts yourself.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Lebanese-style Chicken Noodle Soup hot, garnished with fresh cilantro and accompanied by lemon wedges. Squeeze some lemon juice over the soup just before eating to enhance the flavors.

Presentation advice

Present the Lebanese-style Chicken Noodle Soup in individual bowls, with the golden-hued broth, tender chicken, and vibrant green cilantro garnish creating an inviting visual appeal. Serve it alongside warm pita bread or Lebanese flatbread for a complete meal.