Persian Lemon Chicken Soup

Name: Persian Lemon Chicken Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 2 chicken thighs; 1 turkey neck (optional); 1 tablespoon turmeric powder; 1 large yellow onion; 1 potato; 2 zucchinis (or carrots); 2 dried Persian limes; salt and pepper to taste; 1 tablespoon canola oil

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Prep Time: 10

Cook Time: 120

Total: 130

Servings: 4

Author : Serious Spice

Ingredients

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Instructions

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Step 1

Heat the canola oil in a large soup pot over medium heat.

Step 2

Dice the onion and add to the pot with the turmeric powder. Cook for about 2 minutes until translucent.

Step 3

Cut the zucchini and peeled potato into chunks and drop them into the pot along with the chicken, turkey neck, and dried limes. Salt and pepper to taste.

Step 4

Cover the contents of the pot with water and bring to a boil over high heat.

Step 5

Once boiling, lower the heat to the lowest and let it simmer for 1½-2 hours. The soup is ready once the chicken is falling off the bones tender and the veggies are cooked through.