that will warm your body and soul.
Christine Datian has a lot of recipes from which to choose, but today’s
offering is her Lemon – Chicken – Spinach Soup with Mint.
What did I do? I’ll share my version at the end of the post.
|The Armenian Kitchen’s version of Christine’s Lemon- Chicken- Spinach Soup with Mint|
full boil; add carrots, celery, onion, garlic, fresh mint, spices, the juice of
one lemon and the zest, and stir a few times until the soup boils again. Reduce heat to medium, cover, and cook for
25-35 minutes, stirring occasionally, until vegetables are tender.
about 10-12 minutes before serving; stir now and then to prevent the noodles
from sticking. Test the noodles to make sure they’re done – and – serve.
or a drizzle with olive oil, if desired.
The Armenian Kitchen‘s version:
I had to substitute a few ingredients based on what was on hand. I used frozen, chopped spinach instead of fresh; thin, short noodles instead of wide; shredded, cooked turkey instead of chicken, and dried mint instead of fresh.
For the preparation, I first sauteed the onion, carrots, celery and garlic in a little olive oil, over medium heat, until the vegetables were tender. Then, added the broth, seasonings, lemon juice, zest, and frozen chopped spinach. I brought the broth to a boil, added the noodles and cooked, stirring now and then, for about about 7- 9 minutes until the noodles softened.
At that point I added the parsley and shredded, cooked turkey and cooked until the turkey was heated through.
My soup was garnished with thin, round lemon slices as seen in the photo above.
I’m happy to report, Doug gave it two thumb’s-up, so Thank You, Christine!
*Christine’s recipes have been published in the Fresno Bee,
Sunset and Cooking Light Magazines, and at
and Cooking Light Magazines, go to: <