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Maghlouba Soup

A comforting soup inspired by the traditional layered rice dish, combining tender chicken, spices, cauliflower, eggplant, and rice in a warm broth.

55 minMediumServes 4380 cal/serving

Middle EasternSoupStovetopMediterraneanHigh ProteinGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs, diced
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 small eggplant, cubed
  • 2 cups cauliflower florets, chopped
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 6 cups low-sodium chicken broth
  • 1/2 cup long grain white rice, rinsed

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large pot over medium heat.

  2. 2

    Add 1 lb diced boneless skinless chicken thighs and cook for 5 minutes until browned.

  3. 3

    Stir in 1 chopped yellow onion and 4 minced garlic cloves, cooking for 3 minutes until soft.

  4. 4

    Add 1 small cubed eggplant, 2 cups chopped cauliflower florets, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tsp salt, stirring for 2 minutes.

  5. 5

    Pour in 6 cups low-sodium chicken broth and add 1/2 cup rinsed long grain white rice, bringing the soup to a boil.

  6. 6

    Reduce heat to low, cover, and simmer for 20 minutes until rice and vegetables are tender and chicken reaches an internal temperature of 165F.

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Questions

What is Maghlouba Soup?

A comforting soup inspired by the traditional layered rice dish, combining tender chicken, spices, cauliflower, eggplant, and rice in a warm broth. This reference files it under Middle Eastern soup: made on the stovetop, rated medium and about 55 minutes start to finish.

How much time should I plan for Maghlouba Soup?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 6 (20 minutes): "Reduce heat to low, cover, and simmer for 20 minutes until rice and vegetables are tender and chicken reaches an internal temperature of 165F."

Is there a substitute for allspice in Maghlouba Soup?

The entry for Maghlouba Soup calls for 1 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use chicken breasts instead of chicken thighs in Maghlouba Soup?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Maghlouba Soup uses 1 lb boneless skinless chicken thighs, diced.

Is Maghlouba Soup gluten-free?

Yes. As written, nothing in the ingredient list for Maghlouba Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chicken broth.

Can I freeze Maghlouba Soup?

Yes. Refrigerate Maghlouba Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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