The Armenian Kitchen has posted countless soup recipes over
the years. Just type the word ‘soup’ in our search bar and you’ll see what I
mean.
the years. Just type the word ‘soup’ in our search bar and you’ll see what I
mean.
Christine Datian’s latest recipe in The Armenian Mirror-Spectator, ‘Armenian Chicken, Rice and Lemon Soup’ is rich, thick, tangy, and
soothing – just the ticket on a cold, wintry day. With her addition of cooked
chicken, this recipe is a one-pot meal the entire family will enjoy.
soothing – just the ticket on a cold, wintry day. With her addition of cooked
chicken, this recipe is a one-pot meal the entire family will enjoy.
(Click here to see our recipe for Armenian Chicken Noodle
Soup with Egg and Lemon and our related
video.)
Soup with Egg and Lemon and our related
video.)
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| Christine Datian’s Armenian Chicken, Rice and Lemon Soup |
Armenian Chicken, Rice and Lemon Soup by Christine Datian
Serves 4-6
Serves 4-6
Ingredients:
4 cups fresh or canned chicken broth (turkey broth may be
substituted)
substituted)
4 cups water
2 skinless boneless chicken breasts, cooked and shredded or
diced (or any cooked chicken)
diced (or any cooked chicken)
1/2 medium onion, minced
2 stalks celery, diced
1 medium carrot, diced
3/4 cup basmati rice or a large handful of crushed
vermicelli (or egg noodles)
vermicelli (or egg noodles)
Juice of 2 lemons -and- zest from 1 lemon, optional
2 eggs, beaten
Dried crushed mint and chopped parsley
1 teaspoon sea or Kosher salt
Black or white pepper and paprika
Garnishes: Parsley, dried
crushed mint, paprika and sliced lemons
crushed mint, paprika and sliced lemons
Directions:
In a large pot, bring the chicken broth and water to a full
boil. Season with salt and pepper, add the rice or vermicelli, onion, celery
and carrot, and cook over medium heat until rice is tender, about 20-22
minutes, stirring occasionally. Add the shredded chicken, stir a few times, and
cook for 10 minutes longer until fully combined.
boil. Season with salt and pepper, add the rice or vermicelli, onion, celery
and carrot, and cook over medium heat until rice is tender, about 20-22
minutes, stirring occasionally. Add the shredded chicken, stir a few times, and
cook for 10 minutes longer until fully combined.
Beat the eggs with the lemon juice in a medium bowl for a
few minutes until frothy, slowly stir in 1/2 cup of the soup broth, and then gradually
pour the egg mixture into soup; season to taste. Add the lemon zest, if
desired, and stir constantly taking care that broth does not curdle. Remove
from heat when soup is hot.
few minutes until frothy, slowly stir in 1/2 cup of the soup broth, and then gradually
pour the egg mixture into soup; season to taste. Add the lemon zest, if
desired, and stir constantly taking care that broth does not curdle. Remove
from heat when soup is hot.
Garnish with parsley, dried crushed mint, paprika and
sliced lemons.
Serve with Armenian madzoon or Greek yogurt, a crusty Italian or
French bread or warm pita bread on the side.
sliced lemons.
Serve with Armenian madzoon or Greek yogurt, a crusty Italian or
French bread or warm pita bread on the side.
*Christine’s recipes have been published in the Fresno Bee
newspaper, Sunset magazine, Cooking Light magazine, and at
http://thearmeniankitchen.com/
newspaper, Sunset magazine, Cooking Light magazine, and at
http://thearmeniankitchen.com/
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