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Lebanese Chicken Soup- Mograbeeyie (Mukrabe) Recipe

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This recipe for Lebanese Chicken Soup- Mograbeeyie (Mukrabe) is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Whole Chicken (without giblets)
2 large Onions, chopped in large chunks
2 Celery Stalks, with leaves
1 can Chickpeas
1 1/2 teaspoon cinnamon
½ teaspoon allspice
(2) 32 oz. Boxes Chicken Stock or Broth
¾ lbs. Acini de Pepe
Salt and Pepper to taste
½ stick Butter
Directions:
Directions:
In a large stock pot, boil the chicken, celery and onions in the chicken broth for 15 to 20 minutes, making sure there is enough to cover the chicken – if not add water to cover.

Turn off the burner, and remove the chicken and let it cool. Then remove the skin and take the chicken from the bones and tear into large pieces. Remove the celery and add the chicken, the chickpeas and seasonings and continue cooking for 5 minutes. In a skillet, melt the butter and saute the Acini de Pepe til slightly browned.

Add to the soup and simmer for about 5 minutes until the Acini de Pepe is soft. (This is not as difficult as it sounds and is well-worth the time and effort).

 

 

 

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