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2.4 from 5 votes

Persian Lemon Chicken Soup…and Some Awesome Changes!

Author: Samantha Ferraro


  • 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


  • 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.
  • 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.
  • 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.
  • When chicken is done (you can tell if its falling apart), take chicken out and shred it using to forks. Then return to pot.
  • During the last half hour of cooking, add your 2 cans of chickpeas and continue to cook on a low simmer.
  • Discard the dried lemon when done.