Lebanese-Spiced Chicken & Spinach Soup with Rice

This warming, flavour-packed soup features golden Lebanese-spiced chicken thighs served over jasmine rice, finished with a vibrant spinach broth, pickled red onion, and fresh jalapeño. Comforting, fresh, and perfect for any season.

Ingredients

• 8 chicken thighs (skin on or off, your choice)
• 2 tsp Lebanese 7-spice
• Olive oil
• Salt and cracked black pepper
• 8 garlic cloves, finely sliced
• 50 g fresh coriander, finely chopped (stalks included)
• 300 g frozen chopped spinach
• 1 L chicken stock
• 2 jalapeños, thinly sliced
• 1 red onion, finely sliced
• 40 ml red wine vinegar
• 500 g cooked jasmine rice

Method

1. Season the chicken

In a bowl, combine the Lebanese 7-spice with a good pinch of salt, black pepper, and a drizzle of olive oil. Add the chicken thighs and toss until evenly coated. Set aside.

2. Prep the vegetables

Thinly slice the garlic and red onion. Finely chop the coriander, including the stems. Slice the jalapeños into thin rounds.

3. Pickle the onion

Place the sliced red onion in a small bowl with the red wine vinegar and a pinch of salt. Toss well and set aside — this will soften and mellow while everything else cooks.

4. Cook the chicken

Heat a generous drizzle of olive oil in a large saucepan over medium-high heat.
Add the chicken thighs and cook for 8–10 minutes, turning, until golden and cooked through. Remove from the pan, cover loosely, and allow to rest.

5. Build the broth

Using the same pan, reduce the heat to medium. Add the garlic and coriander and cook for 3–4 minutes, stirring, until fragrant and deep green.
Pour in the chicken stock and add the frozen spinach. Bring to a gentle simmer until the spinach has fully defrosted. Taste and adjust seasoning if needed.

6. Reheat the rice

Warm the cooked jasmine rice according to packet instructions or in the microwave.

7. Assemble

Slice the rested chicken into strips.
Divide the rice between bowls, top with chicken, then ladle over the hot spinach broth. Finish with pickled red onion, jalapeño slices, and a drizzle of the pickling liquid.

Serve immediately.

Recipe found: https://cooked.wiki/saved/29d564bf-6183-4179-84aa-f6df9c31e013