Name: Persian Lemon Chicken Broth
Yield: 3 ½ quarts
Ingredients: 2 pounds chicken thighs (bone-in, skin-on); 1 large onion, peeled and cut into ¼’s; 2 stalks celery, cleaned and cut into 1” pieces; 2 medium carrots, cleaned and cut into 1” pieces; 1 Tbsp Isphahan blend; 2 tsp fine sea salt; Green tops from 1 leek, cleaned and cut into 1” pieces (optional)

I drink chicken broth every morning and the Persian Lime (limon omani) in Isphahan has a bright, lemony flavor that retains its earthy acidity to make the broth nice and savory. The broth is great sipped on its own or as a base for more vegetables, chicken, and even matzoh balls.

Persian Lemon Chicken Broth

Author: Lior Lev Sercarz
Servings: 3 ½ quarts
Category: Soup

Ingredients

2 pounds chicken thighs (bone-in, skin-on)
1 large onion, peeled and cut into ¼’s
2 stalks celery, cleaned and cut into 1” pieces
2 medium carrots, cleaned and cut into 1” pieces
1 Tbsp Isphahan blend
2 tsp fine sea salt
Green tops from 1 leek, cleaned and cut into 1” pieces (optional)

Directions

In a large stock pot or Dutch oven, add the chicken and 4 quarts of cold water.
Bring to boil over high heat and skim off any foam or impurities that come to the surface.
Add the vegetables, spices, and salt and reduce the heat to simmer, covered, for 45 minutes (adjusting the heat as needed).
Remove from heat and strain the ingredients for a clear, golden broth.