Lebanese Chicken and Mung Bean Soup

I’ve made this soup a number of times and each time it has proved to be a satisfyingly hearty bowlful, particularly well suited to warding off the chills of late winter. It takes awhile to cook, but is absolutely worth wait!


1 large onion, sliced
2 tbsp butter or oil
1 1/2 lbs chicken thighs or drumsticks
3/4 cup mung beans, rinsed and sorted
3 garlic cloves, chopped
8 to 10 cups chicken broth or water
salt and pepper, to taste
2 carrots, finely chopped
1 tsp turmeric
1/2 cup white rice, uncooked
1/3 cup spring onions, chopped
1/2 cup fresh Italian parsley, chopped
1/2 cup fresh cilantro, chopped
2 tbsp fresh dill or mint, chopped
lime or lemon juice

Heat butter in large saucepan and add onion. Saute over medium heat until browned. Add chicken, beans, garlic, and stock or water. Add a pinch of salt and bring to a boil. Cover pot and simmer for 45 minutes, adding more stock if soup thickens too much.

Add carrots, turmeric, rice, salt, pepper, spring onions, 1/4 cup parsley, 1/4 cup cilantro, and 1 tbsp of the dill weed. Cover and simmer for 20 minutes.

Remove chicken pieces and discard skin and bones. Cut meat into bite sized pieces and return to soup. Stir in remaining herbs, and taste and adjust seasoning. Serve hot, adding a splash of lemon or lime juice for extra zip.