📝 About This Recipe
This luxurious Lebanese Shorbat Cream of Chicken is a staple in Levantine households, especially during the holy month of Ramadan. Unlike heavier Western versions, this soup is characterized by a delicate balance of velvety creaminess and aromatic warmth from traditional spices like cinnamon and cardamom. It is a soul-warming dish that combines tender shredded chicken with a silky, golden broth, making it the ultimate elegant starter or a comforting light meal.
🥗 Ingredients
Poaching the Chicken
- 500 grams Chicken Breast (boneless and skinless)
- 6 cups Water (for boiling)
- 1 small Onion (peeled and halved)
- 1 piece Cinnamon Stick
- 4 pieces Cardamom Pods (lightly crushed)
- 1 piece Bay Leaf
The Soup Base
- 3 tablespoons Unsalted Butter
- 4 tablespoons All-purpose Flour (for the roux)
- 1 small Yellow Onion (very finely minced)
- 2 pieces Garlic Cloves (minced)
- 1/2 cup Heavy Cream (at room temperature)
- 1/2 teaspoon Ground White Pepper (to maintain the light color)
- 1/4 teaspoon Ground Cinnamon (adds a subtle Lebanese floral note)
- 1 teaspoon Salt (adjust to taste)
- 1 cube Chicken Bouillon (optional, for extra depth)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 piece Lemon Wedges (for serving)
- 1 tablespoon Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
In a large pot, place the chicken breasts, water, halved onion, cinnamon stick, cardamom pods, and bay leaf. Bring to a boil over medium-high heat.
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2
Once boiling, skim off any foam or impurities that rise to the surface to ensure a clear, clean-tasting broth.
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3
Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is fully cooked and tender.
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4
Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the aromatics. Measure out 4-5 cups of this liquid; keep it warm.
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5
Shred the cooked chicken into bite-sized pieces or fine strands, depending on your preference.
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6
Wipe out the large pot and melt the butter over medium heat. Add the finely minced onion and sauté for 3-4 minutes until translucent but not browned.
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7
Stir in the minced garlic and cook for another 30 seconds until fragrant.
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8
Add the flour to the butter and onion mixture. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a light golden roux.
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9
Gradually pour in the warm chicken broth, one cup at a time, whisking vigorously after each addition to prevent lumps from forming.
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10
Add the white pepper, ground cinnamon, salt, and the bouillon cube (if using). Bring the mixture to a gentle simmer.
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11
Stir in the shredded chicken and let the soup simmer for 5-7 minutes to allow the flavors to meld and the soup to thicken.
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12
Reduce the heat to low and slowly stir in the heavy cream. Heat through for 2 minutes but do not let it reach a rolling boil, as this can cause the cream to separate.
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13
Taste and adjust the seasoning with more salt or white pepper if needed. The consistency should be silky and coat the back of a spoon.
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14
Ladle the hot soup into bowls and garnish with fresh parsley and a few toasted pine nuts if desired.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine, creamy white aesthetic of the soup. For a deeper flavor, use bone-in chicken pieces for the poaching stage and then remove the meat. If the soup becomes too thick, simply whisk in a little more warm broth or water to reach your desired consistency. Make sure your heavy cream is at room temperature before adding it to the hot soup to prevent curdling. Toasting the pine nuts in a tiny bit of butter before garnishing adds a professional Lebanese touch.
🍽️ Serving Suggestions
Serve with fresh Lebanese pita bread or crispy toasted pita chips for dipping. A squeeze of fresh lemon juice just before eating brightens the creamy flavors beautifully. Pair with a side of Fattoush salad for a refreshing contrast to the rich soup. Serve as a first course before a main dish of Maqluba or Roasted Lamb. Accompany with a glass of chilled Arak (diluted with water) or a simple mint lemonade.