The Armenian Kitchen’s version of Christine’s Lemon- Chicken- Spinach Soup with Mint |
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
<http://thearmeniankitchen.com/>
http://thearmeniankitchen.com/
With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…
My family and I had the distinct honor of meeting George Mardikian at his restaurant,…
My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…
Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…
Hi Everyone, and especially those living in the Sacramento, CA area,I know I’m a bit…
Sometimes people are lucky enough to be in the right place, at the right time.…
This website uses cookies. find out more.