Have you ever had Persian dried lime? It creates the most fantastic citrus aroma that perfumes anything it is added to. This Persian lime chicken soup is flavored simply with a few dried limes and earthy turmeric and is made abundant with rice and chickpeas.
Persian Lemon Chicken Soup
This Persian chicken soup is my mom’s sisters recipe and since making it for the first time almost 10 years ago, has become a staple in our house. For years my mom would rave about this recipe and finally after a call to my Aunt (again, this was years ago) I was introduced to the bold and simple yet pronounced flavors of this soup.
Persian Dried Lime AKA Lemon Omani
Dried lime is a table in Persian cooking and I always make sure to have a bag of these flavor bombs at all times. Persian dried lime, also called lemon omani are small, hard limes that are hollow inside.
Persian dried lime has an earthy and citrusy aroma and perfumes soups and stews with the same earthy and sour flavor. I love adding a few dried limes to my lemon matzo ball soup and it is a classic ingredient in the Persian beef stew called Ghormeh Sabzi.
The dried limes stay hard as they simmer in whatever you are cooking, so be sure to remove them so you don't accidently bite into one. You can find Persian dried lime in Mediterranean or Middle Eastern stores and online here on Amazon.
Persian Soup Ingredients
The ingredients in this turmeric lime soup are simple and hearty. Feel free to swap as needed, such as all rice or all chickpeas or omit the chicken for a vegetarian chickpea soup.
- Shredded Chicken: This is a great recipe to use leftover roasted chicken. Shred cooked chicken and discard any fat and skin before adding to soup.
- Turmeric: Gives the soup a gorgeous golden hue and earthy flavor. Add a few cracks of black pepper to activate the lovely health properties that turmeric offers.
- Dried Persian Lime: if you can't find dried lime, use a vegetable peeler and peel a few strips of lemon peel to steep in the soup.
- Basmati Rice: India Gate Basmati rice is my absolutely favorite rice! I use it exclusively in when making Persian rice called Tahdig.
- Chickpeas: For simplicity, I use rinsed canned chickpeas.
- Other Options: a das of cinnamon or noodles instead of rice. Adding carrots and celery would be delicious too.
More soup recipes
More Persian recipes
Persian Lime Chicken Soup
LittleFerraroKitchen.com
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ yellow or white onion finely chopped
- 2 garlic cloves minced
- 5 cups low sodium chicken stock
- 4 dried Persian limes
- 2 tablespoons turmeric
- 1 cup Basmati rice
- 13 ounce can chickpeas rinsed
- 1 cup cooked shredded chicken
- Ground black pepper
- Parsley leaves chopped, for garnish
Instructions
- Bring a dutch oven to medium heat and drizzle olive oil and saute the chopped onion for 4-5 minutes until soft. Add garlic and saute for another minute.
- Pour in chicken stock and add dried limes, turmeric, basmati rice and chickpeas and cook until rice is tender, about 15 minutes.
- Add shredded chicken and continue to cook on low until chicken is warmed through.
- Remove dried limes and discard before serving. Ladle soup into bowls and garnish with chopped parsley and ground black pepper.
Thomas says
Dude, that’s a lot of turmeric. I used one teaspoon and it was fine. Plus, most people don’t know how to cook with Persian limes. You have to tell them to cut a slit in each one and press it gently to release the flavors while it’s cooking. There’s no substitute for that ingredient so just tell them please. Anyone can buy them on Amazon. I poached my chicken breast in the chickpea and chicken stock, because nobody should be reheating chicken. Otherwise, solid recipe suggestions. Thank you.
Samantha Ferraro says
Hi Thomas, Yup it's a good amount of turmeric. It seems to work for the amount of stock, I will add a note to start with a smaller amount then add up to taste, that makes less better if the person doing the cooking wants. Yes, scoring the limes is great. I found mine at a store in Socal but here in the PNW Amazon is the best spot for just about every ingredient. Thank you Thomas so much for the great feedback. Samantha
Suzi says
I have made several of your recipes and really like them. I am not a fan of dried limes, you suggested using lemon peel. What do you think about dried makrut lime leaves as a sub?
Samantha says
Hi Suzi! I'm not sure if that is ground or in leaves, if leaves I would suggest starting with 2? And if ground, 1/4 teaspoon. Let me know how it goes!
Sara Goverman says
Is there a substitute for Persian dried limes?
Samantha says
You can use a vegetable peeler and peel strips of lemon peel to steep in the broth. Not exactly the same, but will offer a nice lemon aroma.
Patrick Keller says
I really enjoyed th recipe. it was very special and will definitely be on my next meal plan. I really like your blog in general. Thank you!
Ivonne says
Love this recipe, my mate is persian and I'm always looking for delicious Persian dishes for him. Hopefully this turns out good I been trying to learn to make this dish n finally found it here!
Samantha says
wonderful! I hope he enjoys it..Persian food is beautiful!
Chrissy says
Hi! I notice the photo is of dried limes. Is that a mistake, or did you use those in this recipe instead of dried lemons?
Samantha says
I think it is the same thing. That's all they had in the store and thats what my Aunt told me to get lol
Amanda says
I tried this and it turned out bitter? Any idea where I could have gone wrong?
Samantha says
Hi Amanda! Did you use the dried lemons? To be honest, that is an acquired taste, I suggest next time using less lemon and adding more water or stock to mellow it out.
barbara Giacometti says
So excited for you. This recipe sounds great and right up my alley too! Can't wait to try!
Hey, I need an update too! Please send me an email with her contact. Thanks dear! Saluti! barbara
Samantha says
The girl who did my blog is Kita from Pass the Sushi!!