Ingredients for Armenian Lemon Chicken Soup
- Chicken Breasts
- 1 medium onion, chopped
- Tomatoes
- 1 cup chopped celery
- Carrot
- Lemon
- 1 teaspoon salt (or to taste)
- Black Peppercorns
- Dried Mint
- Fresh Spinach Leaves
- Pasta
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How to Make Armenian Lemon Chicken Soup
- **Prepare the Chicken:** If using raw chicken, de-bone and de-skin 1.5 lbs of chicken thighs and breasts. Chop or shred the chicken. If using leftover cooked chicken, shred 1.5 cups.
- **Sauté the Vegetables:** In a large pot, sauté 1 medium onion (chopped), 1 cup chopped carrots, 1 cup chopped celery, and 1 medium tomato (diced) in 2 tablespoons of olive oil until softened.
- **Simmer the Broth:** Add the prepared chicken, 8 cups of water, 1 teaspoon salt, and 10 peppercorns to the pot. Bring to a boil, then reduce heat to low and simmer. Simmer for 45 minutes to 1 hour (using leftover chicken) or 3-4 hours (using raw chicken).
- **Optional: Chill & Store:** If making ahead, let the broth cool completely before refrigerating. Reheat thoroughly before proceeding.
- **Prepare the Finishing Touches:** While the broth simmers (or after reheating), cook 1 cup of your favorite pasta (ditalini, orzo, or egg noodles) according to package directions. Chop 1 cup fresh spinach. Juice 1 large lemon.
- **Combine & Finish:** Bring the simmering broth to a gentle boil. Add the cooked pasta, spinach, and lemon juice. Stir in 1 tablespoon of dried mint leaves.
- **Season & Serve:** Simmer for 5-10 minutes, or until the spinach is wilted and the pasta is cooked through. Season with additional salt and pepper to taste. Serve hot and enjoy!
- **Optional Garnish:** Garnish with extra fresh mint, a lemon wedge, and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
9g
Carbs
3g