Sometimes you wake up and you find that the weather is rainy, gloomy, and a bit chilly. What is more heartwarming than a chicken soup with vegetables the Lebanese way, especially when it’s gluten-free!


Yields: six portions

- 2 chicken breasts
- 3 chicken legs (without the skin for a lighter version)
- 2 sticks rosemary
- 1 cinnamon stick
- 2 bay leaves
- 1 liter water or gluten-free chicken stock
- 1 tsp salt
- Freshly ground black pepper
- 2 carrots, diced
- 1 big potato (or two medium size) cubed
- 2 sticks leeks finely chopped
- 4 zucchinis diced
- A handful of green beans chopped
- 1 can diced tomatoes (400 grams)
- A handful of short grain rice (or gluten-free vermicelli)
- ¼ cup chopped parsley


  1. Put the chicken pieces in a pot with the water, rosemary, cinnamon stick, bay leaf, and salt on medium heat. 
  2. When it starts simmering, skim the surface to remove any impurities. Let the stock boil for 40 minutes. 
  3. Remove from heat, take out the chicken pieces, and pass the stock through a sieve to remove any impurities and sticks and leaves. 
  4. Put the clear stock in a clean pot back on the stove. Add all the vegetables, the rice, and the canned tomatoes with the black pepper. 
  5. Let the soup simmer for 10-15 minutes. 
  6. Meanwhile, chop the chicken into chunks and add them to the boiling soup in the last 5 minutes along with the chopped parsley) and the gluten-free vermicelli if you decided to use it instead of the rice). Serve the soup with sliced gluten-free pita bread or sliced gluten-free tortilla chips