Shorbat Djaj
Lebanese chicken soup with thin vermicelli noodles and a warming note of seven spice. Richer and more aromatic than its European counterpart, this is the soup that Beirut mothers make from scratch.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 approx 1.5kg Whole chicken
- 2 medium, halved Yellow onion
- 1 stick Cinnamon stick
- 3 leaves Bay leaves
- 1½ tsp Seven spice (sab3a baharat)
- 2 tsp Salt
- 2 litres Water
- 150 g Lebanese vermicelli (sha3riyeh)
- 2 tbsp Unsalted butter
- 2 tbsp Lemon juice
- 1 small bunch Fresh parsley
Instructions
- Place the whole chicken in a large pot with the halved onions, cinnamon stick, bay leaves, and enough water to cover.
- Bring to a boil over high heat and skim the foam thoroughly — this is essential for a clear broth.
- Reduce to a gentle simmer, add salt, and cook covered for 1 hour until chicken is completely tender.
- Remove chicken and set aside to cool slightly. Strain the broth and discard the onion, cinnamon, and bay leaves.
- Return the clear broth to the pot. Add seven spice and taste for seasoning.
- In a small skillet, melt butter over medium heat. Add the dry vermicelli and stir constantly until golden-brown, about 3–4 minutes. Watch carefully — it burns fast.
- Add the toasted vermicelli to the hot broth. Simmer 8–10 minutes until tender.
- Shred the chicken meat from the bones, discarding skin. Add back to the soup.
- Stir in lemon juice. Garnish with chopped parsley. Serve immediately.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Shorbat Djaj?
Lebanese chicken soup with thin vermicelli noodles and a warming note of seven spice. Richer and more aromatic than its European counterpart, this is the soup that Beirut mothers make from scratch.
Where is Shorbat Djaj from?
Shorbat Djaj comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Shorbat Djaj vegetarian?
No — as written, Shorbat Djaj includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cinnamon stick in Shorbat Djaj?
The cinnamon stick called for here is part of the traditional recipe and gives Shorbat Djaj its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Shorbat Djaj?
In a Lebanese soups spread, Shorbat Djaj is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make Shorbat Djaj ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.