Syrian Lemon Chicken Soup (Shorbat Tarbiya)

Today I’m sharing Syrian lemon chicken soup, or shorbat tarbiya.

Looking for that go-to soup when you’re feeling under the weather? Need another light, refreshing and hydrating soup for Ramadan? Or do you just want something healthy and delicious that also wakes your palate up with tons of lemon juice? Look no further.

I’ve already talked about how soup is an important component of the Ramadan table. My mom makes this particular soup at least twice a year, and I always look forward to it.

Start by making a quick chicken stock by boiling a whole chicken with water and some spices. Remove the chicken and allow the chicken and broth to cool. Thicken the soup by adding a combination of egg, lemon juice and corn starch. A bouillon cube adds an extra oomph of flavor. The chicken can be shredded, and some can be added back to the soup, or it can be reserved for later use. The soup is traditionally served with just a bit of meat if any at all.

Pro tip: double the amount of water to make the broth and store in the freezer for future use. Once the stock is ready, the soup comes together in no time.

If you give it a try, don’t forget to put it in the comments! And tag @omayahatassi and #omayahcooks on Instagram.

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Syrian Lemon Chicken Soup (Shorbat Tarbiya)

Yield 6

Author Omayah Atassi

Once the quick chicken stock is ready, this bright and hearty soup comes together in no time.

Ingredients

• 1 whole chicken
• 1 bay leaf
• 1 cinnamon stick
• 6 whole cloves
• 1 egg
• 1/2 c lemon juice
• 2 Tbsp corn starch
• 1 chicken bouillon cube, crumbled
• 2 tsp Diamond Crystal Kosher salt (half if using table salt), plus more to taste
• 1 tsp Aleppo pepper flakes (optional)

Instructions

1. Place the chicken in a large stockpot and add 5 c water, bay leaf, cinnamon stick and cloves. Bring to a boil, reduce to simmer and cover. Cook for about an hour.
2. Remove the chicken from the stock and allow stock to cool slightly. Shred chicken. Combine egg, lemon juice and corn starch in a small bowl. Pour the egg mixture over a mesh sieve into the stock, pressing on the sieve to release the mixture.
3. Set stock over high heat, add bouillon cube and whisk continuously until it begins to boil and thickens slightly.
4. Add a small handful of shredded chicken, if using. Add Aleppo pepper flakes and adjust seasoning. Can be made up to 3 days ahead. Store in the refrigerator and warm gently before serving.