Havapour (Armenian Chicken Lemon Rice Soup)

Ingredients:

  • 2.5 cups of water
  • 1 cup of rice
  • 64 oz chicken broth
  • 1 large lemon 🍋 (juiced and strained)
  • 2 large eggs 🥚 🥚 (well beaten)
  • 1 tsp. of ground black pepper
  • Salt 🧂 to taste

Instructions:

  1. Bring water and rice to a boil in a 4-quart pot. Reduce to simmer, uncovered, until most of the water is absorbed.
  2. Remove from heat.
  3. Add chicken broth to cool down boiled mixture.
  4. Beat two eggs really well.
  5. Beat strained lemon 🍋 juice into eggs 🥚 🥚.
  6. When the chicken broth has cooled down the cooked rice 🍚, the egg and lemon mixture may be whisked into chicken broth.
  7. Move back to medium high heat, while continuing to whisk to prevent eggs from curdling.
  8. Gradually raise heat until soup is very hot but not boiling.
  9. Remove from heat and continue whisking for about 5 minutes.
  10. Season with salt 🧂 and pepper.

You can reheat soup on the stove or in the microwave. Heat to simmer, not to a boil. Soup will thicken the second day and can be thinned if desired, with water or chicken broth.

Enjoy!

Share on: