📝 About This Recipe
A cornerstone of Lebanese home cooking, Shorbat Dajaj is more than just a soup; it is a fragrant, golden elixir that warms the soul. This version features tender poached chicken, toasted vermicelli noodles, and a delicate infusion of aromatic spices like cinnamon and cardamom that define the Levantine palate. Finished with a bright squeeze of lemon and fresh parsley, it offers a sophisticated balance of savory depth and citrusy brightness.
🥗 Ingredients
The Chicken and Broth
- 500 grams Chicken Breast or Thighs (boneless, skinless)
- 8 cups Water (filtered)
- 1 medium Onion (peeled and halved)
- 1 piece Cinnamon Stick
- 2 pieces Bay Leaves
- 4 pieces Cardamom Pods (cracked open)
- 2 teaspoons Salt (to taste)
The Soup Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 cup Vermicelli Noodles (broken into small pieces)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Lebanese Seven Spice (Baharat) (or allspice)
- 1/2 teaspoon Black Pepper (freshly ground)
Finishing and Garnish
- 1/2 cup Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Place the chicken, water, halved onion, cinnamon stick, bay leaves, and cardamom pods in a large pot. Bring to a boil over high heat.
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2
As the water comes to a boil, use a slotted spoon to skim off any grey foam or impurities that rise to the surface. This ensures a clear, clean broth.
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3
Reduce the heat to low, cover partially, and simmer for 25-30 minutes until the chicken is fully cooked and tender.
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4
Remove the chicken from the pot and set it aside on a plate to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the aromatics (onion, spices). Reserve the liquid.
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5
Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or your fingers.
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6
Wipe out the large pot and return it to medium heat. Add the olive oil and the vermicelli noodles.
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7
Stir the vermicelli constantly for 2-3 minutes until it turns a deep golden brown. Be careful as it can burn quickly.
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8
Add the diced carrots and celery to the toasted vermicelli. Sauté for 4-5 minutes until the vegetables begin to soften.
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9
Stir in the minced garlic, Seven Spice, and black pepper. Cook for just 1 minute until fragrant.
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10
Pour the reserved chicken broth back into the pot. Bring the mixture to a gentle simmer.
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11
Add the shredded chicken back into the pot. Simmer for another 10 minutes until the vermicelli is tender and the flavors have melded.
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12
Taste and adjust salt as needed. Turn off the heat and stir in the fresh lemon juice and chopped parsley.
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13
Ladle the hot soup into bowls and serve immediately with extra lemon wedges on the side.
💡 Chef's Tips
Don't skip toasting the vermicelli; that deep golden color adds a nutty depth that is essential for authentic flavor. If the soup sits for a while, the noodles will absorb the broth; simply add a splash of hot water or extra stock to loosen it up when reheating. For the clearest broth, never let the soup reach a rolling, violent boil after the initial skim; a gentle simmer is key. If you don't have Lebanese Seven Spice, a mix of equal parts allspice, cinnamon, and cloves works beautifully. Always use fresh lemon juice; bottled juice lacks the vibrant acidity needed to cut through the richness of the broth.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread for dipping. A side of Radish and Green Onion salad provides a crunchy, peppery contrast. Pair with a plate of Lebanese olives and pickled wild cucumbers (Kabees). For a fuller meal, serve as a starter to a main of Siyadiyeh (spiced fish and rice). Enjoy with a glass of chilled Arak diluted with water for a truly traditional experience.