Categories: Soups

Armenian Chicken, Rice and Lemon Soup from Christine Datian

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.


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.


(Click here to see our recipe for Armenian Chicken Noodle
Soup with Egg and Lemon and our related
video.) 



Christine Datian’s Armenian Chicken, Rice and Lemon Soup


Armenian Chicken, Rice and Lemon Soup by Christine Datian


Serves 4-6

Ingredients:

4 cups fresh or canned chicken broth (turkey broth may be
substituted)

4 cups water

2 skinless boneless chicken breasts, cooked and shredded or
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)

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



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.



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.



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.



*Christine’s recipes have been published in the Fresno Bee
newspaper, Sunset magazine, Cooking Light magazine, and at
http://thearmeniankitchen.com/


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