I always get a lot of DMs when I post about this Armenian Lemon Soup on my Instagram story! About half of the messages are from people who want the recipe, and the other half think that lemon soup seems super weird, and ask if it is even good. LOL.
Personally I love this soup, and it is my husband’s favorite. It is a traditional Armenian recipe that has been in my family for generations, and is a staple in my household – especially in the winter. We usually make this soup if one of us is feeling even slightly under the weather. The lemons are full of immune boosting vitamin C and are super detoxifying; while the chicken and broth provide strengthening minerals and protein.
We like our soup extremely lemony, but if you aren’t acidity freaks like us, you may want to start with half the lemon juice and add to taste. My husband likes orzo for the starch, but if you are gluten free you could use rice or just omit the starch altogether. Similarly, if you are vegetarian, you can omit the chicken and use veggie broth. The star of the show in this dish is the lemons! I am going to provide the traditional recipe, but feel free to make it your own!
½ – 1 pound boneless, skinless, organic chicken thighs.
4 oz dry orzo
2 organic eggs
32 oz organic chicken broth
Extra virgin olive oil
1. Season chicken w salt n pepper and place in large pan. Cover slightly with water. Cook on high until cooked through, shred and set aside.
2. While chicken is cooking, cook orzo according to package instructions. I estimate by eye about ¼ of a 16 oz box. The measurements really don’t have to be perfect! Drain, set aside and drizzle w evoo to prevent clumping. I always store my starch separately from the soup; otherwise it absorbs too much broth and gets mushy.
3. Wash and rinse lemons. Squeeze juice into a liquid measuring cup. It should make about one cup, but will vary slightly depending on the juiciness of your lemons. If the lemons seems extra hard, sometimes I will pop them in the microwave for a few seconds to yield more juice.
4. In a large pot, heat broth, lemon juice and chicken on high, then let cool down to just a warm temp.
5. In a small bowl combine eggs and about ⅓ cup room temp water. Mix well.
6. Slowly, while stirring, add the egg mixture to the soup. It should create a uniform, creamy consistency. Make sure that the soup has cooled to warm and not hot. Otherwise, the egg will curdle and cook into white shreds. TBH I usually get a few egg shreds in my soup, but I try to prevent them as much as possible.
7. To serve, add a few spoonfuls of orzo to bowl and cover with soup. You may garnish with lemon slices. Enjoy!
Let me know what you think of this cold busting Armenian Lemon Soup recipe – weird or delish? I would love to hear what you have to say!