Persian Lime Chicken Soup
Persian lime chicken soup is flavored with Persian dried lime and turmeric and full of basmati rice and chickpeas.
Servings: 4 servings
Calories: 458kcal
Cost: $10
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.
Notes
This recipe has been updated to use leftover roasted chicken but you can also simmer raw chicken in the broth until cooked through, then shred and add back in with rice and chickpeas.
As soup sits, rice may soak up broth, so feel free to add more broth as needed.
Nutrition
Calories: 458kcal | Carbohydrates: 64g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 377mg | Potassium: 703mg | Fiber: 8g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 22mg | Calcium: 96mg | Iron: 4mg