Sumac Lemon Chicken Soup
Not just your regular Lemon Chicken Soup recipe, but one with an extra touch of sumac to add flavour depth to wow the palate!
Ingredients
- 2 Chicken Thigh Fillets bone-in preferred*
- 1 tbsp Olive Oil
- 3 cups Chicken Broth
- 1 Lemon (Juice only)
- 400 g Soffrito (chopped onions, carrots, celery)
- Pinch of Sumac
- Pinch of Salt to taste
- Fresh Coriander Leaves chopped, for garnish
- Lemon Wedges to serve
Instructions
- Heat olive oil in a large pot over medium-low heat. Add soffrito and saute for 15 minutes till golden & softened.1 tbsp Olive Oil, 400 g Soffrito (chopped onions, carrots, celery)
- Increase the heat to medium-high. Add the chicken thigh fillets and the chicken broth.2 Chicken Thigh Fillets, 3 cups Chicken Broth
- Bring to a boil and then lower the heat to medium-low. Cover and let simmer for 30 minutes. The chicken should be fully cooked through.
- Shred the chicken and discard the bone (if using bone-in chicken). Then season the soup with sumac and a pinch of salt to taste.Pinch of Sumac, Pinch of Salt
- Stir in lemon juice and garnish with fresh coriander leaves. Serve warm with extra lemon wedges.1 Lemon (Juice only), Fresh Coriander Leaves
Notes
- We prefer using bone-in chicken thighs for the recipe as they offer more flavour & add more nutrients to the soup. But you can absolutely use boneless chicken too if that's your preference.
- Soffrito is a great flavour base for the chicken soup. It is essentially chopped onions, carrots, and celery. You can use pre-chopped ones from the supermarket for convenience.