Persian Lime Chicken Soup

Step 1

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.

Step 2

Pour in chicken stock and add dried limes, turmeric, basmati rice and chickpeas and cook until rice is tender, about 15 minutes.

Step 3

Add shredded chicken and continue to cook on low until chicken is warmed through.

Step 4

Remove dried limes and discard before serving. Ladle soup into bowls and garnish with chopped parsley and ground black pepper.