ARMENIAN LEMON CHICKEN SOUP
This chicken soup is very easy to make, and I've provided two version of the recipe for those who want to use left-over cooked chicken (ready in an hour) vs. those who want to start from scratch (using uncooked chicken, takes up to 4 hours). I created this soup on my own in college (years ago) and it has become famous among my friends all over town!! I hope you enjoy it!
Provided by Teffapio
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- De-bone and de-skin the chicken and chop (if uncooked) or shred (if cooked).
- Chop the onion, the tomato, the celery and carrots and place in a pot with the chicken, salt, peppercorns and water (4 cups if chicken is cooked. 1 quart if chicken is uncooked).
- Simmer on low heat for about 45 minutes to an hour (if using cooked chicken) or up to 3 to 4 hours (if using uncooked chicken).
- If saving the stock to eat the soup later in the week, let cool and place in fridge before proceeding to next step. If you plan to serve the soup right away, go to the next step.
- Bring the stock to a boil and heat on low heat about 10-15 minutes.
- Now add some of your favorite carbs (I use 1/3 cup whole wheat pasta and 1/3 cup whole grain rice).
- Chop up the fresh spinach (you can always use fresh cilantro or parsley too) and the juice from 1 lemon. Crumble the dried mint leaves and add them to the soup too. Cook for 10 minutes or until the pasta is cooked.
- ENJOY!
Nutrition Facts : Calories 163.4, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 103.1, Carbohydrate 10.1, Fiber 3.5, Sugar 3.3, Protein 17
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
- Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
LAHMAHJOON (ARMENIAN PIZZA)
These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.
Provided by KIMLEFEBVRE
Categories Meat and Poultry Recipes Lamb Ground
Yield 4
Number Of Ingredients 12
Steps:
- Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
- Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
- Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.4 g, Cholesterol 76 mg, Fat 16.5 g, Fiber 5.6 g, Protein 28.7 g, SaturatedFat 6.6 g, Sodium 888 mg, Sugar 11.7 g
CHICKEN ARMENIAN
Make and share this Chicken Armenian recipe from Food.com.
Provided by Auntie Jan
Categories Whole Chicken
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken in butter until brown.
- Place chicken skin down in casserole. Fry the onion in the remaining butter until golden then add garlic, tomato juice, paprika and sherry to the pan, bring to a boil then pour over chicken.
- Sprinkle chicken with salt and pepper.
- Bake uncovered in a 400 oven for 1 hour, tur n chicken over after 30 minutes.
- Baste frequently with pan juice. Serve with rice pilaf.
Nutrition Facts : Calories 4577.6, Fat 323.7, SaturatedFat 108.6, Cholesterol 1502, Sodium 4686.8, Carbohydrate 30.8, Fiber 4.5, Sugar 16.3, Protein 347
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