Syrian Lemon Chicken Soup (Shorbat Tarbiya)

Method4 steps

1. 1

   Step 1: Put ALL 1 whole chicken in a large stockpot with ALL 5 cups water, 1 bay leaf, 1 cinnamon stick and 6 whole cloves. Bring to a boil, reduce to a simmer and cover. Cook about 1 hour, continuing as needed until the chicken is fully cooked: check 74°C (165°F) in the innermost thigh and wing and thickest breast, away from bone. The chicken’s weight and resulting stock yield are unspecified.

   Whole-chicken stock: about 1 hour · 60 minUses 1 whole chicken · 5 cups water for the initial whole-chicken stock batch · 1 bay leaf · 1 cinnamon stick · 6 whole cloves

2. 2

   Step 2: Remove the actual fully cooked chicken from stage 1 and let ALL the actual chicken stock cool slightly. Remove the whole bay leaf, cinnamon stick and cloves. Shred the actual cooked chicken meat, discarding bones, and keep it as a separate output; only an optional small handful goes back into the soup in stage 4. Whisk ALL 1 egg, ALL ½ cup lemon juice and ALL 2 tablespoons corn starch in a small bowl. Press this entire egg-lemon mixture through a mesh sieve into ALL the actual stock. Keep both stock and chicken within the prompt cooling/refrigeration guidance in stage 4.

   Uses Complete actual whole-chicken stock output, with whole aromatics removed · Complete actual fully cooked chicken output for shredding · 1 egg · ½ cup lemon juice · 2 Tbsp corn starch

3. 3

   Step 3: Put ALL the actual egg-lemon chicken-stock mixture from stage 2 over high heat. Add the ONE crumbled chicken bouillon cube and whisk continuously until the soup begins to boil and thickens slightly; the egg mixture must be fully cooked, reaching at least 71°C (160°F) throughout. The source gives no fixed thickening time.

   Uses Complete actual chicken stock with strained egg-lemon-corn-starch mixture · 1 chicken bouillon cube, crumbled

4. 4

   Step 4: Season ALL the actual cooked soup from stage 3 with the measured 2 teaspoons Diamond Crystal kosher salt, then taste and adjust with optional additional salt. If desired, add a SMALL HANDFUL of the actual shredded cooked chicken reserved separately in stage 2; its amount is unspecified, and the remaining meat is for another use. Add the optional 1 teaspoon Aleppo pepper flakes only if using. Serve promptly. For preparation up to 3 days ahead, cool promptly in shallow covered containers, refrigerate within 2 hours at 4°C or colder and reheat gently throughout to 74°C (165°F) before serving. Refrigerate the separately reserved cooked chicken promptly too.

   Uses Complete actual thickened cooked lemon chicken soup · 2 teaspoons Diamond Crystal kosher salt, for seasoning the soup · Additional Diamond Crystal kosher salt to adjust the cooked soup; amount not specified · Small handful actual shredded cooked chicken, optional; remaining meat reserved · 1 tsp Aleppo pepper flakes (optional)