Best Armenian Lemon Chicken Soup Recipes

ARMENIAN LEMON CHICKEN SOUP

Armenian Lemon Chicken Soup image

This chicken soup is very easy to make, and I've provided two version of the recipe for those who want to use left-over cooked chicken (ready in an hour) vs. those who want to start from scratch (using uncooked chicken, takes up to 4 hours). I created this soup on my own in college (years ago) and it has become famous among my friends all over town!! I hope you enjoy it!

Provided by Teffapio

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 organic chicken breasts (cooked or uncooked)
1 medium onion
1 medium tomatoes
3 -4 stalks celery
1 carrot (or 6-8 mini carrots)
1 lemon
salt
15 black peppercorns (or black pepper powder)
4 -5 leaves dried mint
10 -15 fresh spinach leaves
noodles (i use 1/3 cup whole wheat pasta and 1/3 cup basmati rice) or rice (i use 1/3 cup whole wheat pasta and 1/3 cup basmati rice)

Steps:

De-bone and de-skin the chicken and chop (if uncooked) or shred (if cooked).
Chop the onion, the tomato, the celery and carrots and place in a pot with the chicken, salt, peppercorns and water (4 cups if chicken is cooked. 1 quart if chicken is uncooked).
Simmer on low heat for about 45 minutes to an hour (if using cooked chicken) or up to 3 to 4 hours (if using uncooked chicken).
If saving the stock to eat the soup later in the week, let cool and place in fridge before proceeding to next step. If you plan to serve the soup right away, go to the next step.
Bring the stock to a boil and heat on low heat about 10-15 minutes.
Now add some of your favorite carbs (I use 1/3 cup whole wheat pasta and 1/3 cup whole grain rice).
Chop up the fresh spinach (you can always use fresh cilantro or parsley too) and the juice from 1 lemon. Crumble the dried mint leaves and add them to the soup too. Cook for 10 minutes or until the pasta is cooked.
ENJOY!

Nutrition Facts : Calories 163.4, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 103.1, Carbohydrate 10.1, Fiber 3.5, Sugar 3.3, Protein 17

ARMENIAN LENTIL SOUP

Armenian Lentil Soup image

From Neva & Jim Brackett's 7 Secrets Cookbook. Makes a very healthy meal that's delicious! Spinach and tomatoes are added after the cooking is completed to keep their distinct green and red color, and give the soup eye appeal. I usually freeze half of this recipe to feed my family of four again later.

Provided by Enjolinfam

Categories Lentil

Time 1h15m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups lentils
10 cups water
1/2 cup brown rice
1 cup diced onion
2 tablespoons lemon juice
2 tablespoons Braggs liquid aminos (can use soy sauce instead, but Braggs is healthier)
1 tablespoon onion powder
1 tablespoon salt (this is the amount the cookbook suggests, but I usually use about a 1/2 Tbsp salt so you might want )
1 tablespoon chicken-flavored vegetarian seasoning (I use McKay's Chicken Seasoning which is like chicken bouillon but it's vegetarian and healthier)
1 teaspoon garlic powder
1 teaspoon dill weed
2 teaspoons cumin
1 cup frozen chopped spinach
15 ounces diced tomatoes
ginger (optional, this is an option my family adds because we like a little ginger flavor)

Steps:

Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
Add spinach and simmer 1 minute. Add tomatoes just before serving.
Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.

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