Persian Lemon Chicken Soup…and Some Awesome Changes!
  • 1 chicken cut up into peices and skin removed
  • 1/2 onion chopped
  • 5-6 cups of water
  • 2-3 garlic cloves chopped
  • 2 cans chickpeas
  • 5-6 Lemon Omani Can find at Persian market or online
  • Pinch of saffron
  • 1/4 cup turmeric
  1. Begin to heat a large dutch oven or soup pot with olive oil and saute chopped onion and garlic for a few minutes until translucent.
  2. Next add pinch of saffron and stir for a minute. Add the water and stir in the turmeric powder. It will become a deep gorgeous yellow color.
  3. Add chicken pieces, salt and pepper and dried lemon. Cover and bring to a boil and then down to a simmer for about 3 hours.
  4. When chicken is done (you can tell if its falling apart), take chicken out and shred it using to forks. Then return to pot.
  5. During the last half hour of cooking, add your 2 cans of chickpeas and continue to cook on a low simmer.
  6. Discard the dried lemon when done.