Recipe Corner: Armenian Chicken, Rice and Lemon Soup


By Christine Vartanian Datian


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

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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

2 eggs, beaten

Dried crushed mint and chopped parsley

1 teaspoon sea or Kosher salt

Black or white pepper and paprika

Slice lemons



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 full combined.

Beat the eggs with the lemon juice in a medium bowl for a few minutes until frothy, 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.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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