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Ethiopian-Inspired Chicken and Rice Soup*


Happy Friday, Soupers! Sometimes, the best cure for a LONG day of work is comfort food. This Ethiopian-Inspired Chicken and Rice soup recipe was exactly what my family was looking for in a delicious meal.

We say “inspired” because it’s true. We could never really do justice to this recipe because it was missing this main ingredient in our opinion: the berbere spice blend. So we just adapted it to meet local, seasonal ingredients we had on hand, and still, the meal did not disappoint. Our next plan will be to visit a local Ethiopian restaurant and have the real deal. In the meantime, have a go at this fairly quick and easy meal.


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  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 5 cloves garlic, peeled and minced
  • 6 cups chicken stock, divided
  • 2 cups shredded or diced cooked chicken
  • 2 large carrots, peeled and diced
  • 1/2 cup Carolina white
  • 2 teaspoons ground cumin
  • 1 tablespoon, berbere spice blend, or to taste
  • 1 teaspoon Marsala spices
  • 1 bunch fresh cilantro leaves
  • 1/2 teaspoon of balsamic vinegar
  • 1/8 teaspoon, spicy paprika
  • 1 teaspoon, ginger
  • 1/2 lb roasted cherry tomatoes
  • 1 can diced tomatoes
  • 2 eggs (lightly beaten) Salt to taste Juice of 1 lime (optional)
  • garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook50min
  • Meal Time Lunch
  • Serves 4


  1. Heat oil in a large stockpot over medium-high heat.
  2. Place cherry tomatoes on a lined cookie sheet and grill the tomatoes for 2 minutes in a pre-heated oven, and then remove.
  3. Add the diced white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
  4. Then stir in the garlic. In a soup pot, add oil and lightly brown chicken breast and then add rice and cook until lightly brown.
  5. Add the garlic and onions.
  6. To the pot, add 5 cups chicken stock, carrots, ginger, berbere spice blend (or in our case marsala spices).
  7. Then add the diced and roasted tomatoes.
  8. Bring the mixture to a simmer.
  9. Then reduce heat to medium-low so that the soup maintains a low simmer.
  10. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
  11. Serve immediately, topped with your desired garnishes.

Adapted from the Blog: Gimme Some Oven

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