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Havaboor 1.jpg

Havaboor (Lemon-Chicken Soup)

Chicken and rice, nestled in a velvety-rich creamy lemon-egg soup. Love and warmth in a bowl. Visit the Why Did the Chicken Cross the Globe? series that inspired this recipe.

Serves 4-6.


Havaboor (Armenian Lemon Chicken Soup) made in the Adventure Kitchen.

6 cups Basic Chicken Stock or lightly salted chicken broth of your choice

1 3/4 teaspoons coarse salt

Optional: 2 chicken thighs, bone-in and skin on (or 1 chicken breast if you prefer)

1/3 cup long grain white rice

2 eggs, room temperature

Juice of 1 lemon (4 Tablespoons)

Minced parsley



1. Bring stock to a boil in a medium saucepan with the lid on. When boiling, turn heat to medium, stir in the salt.

2. If using chicken thighs, add them to the pan, put the lid askew and maintain a gentle simmer for 20-30 minutes, until the chicken is cooked through. Remove the chicken from the pan and set aside to cool.

3. Add the rice to the broth, bring briefly to a boil, then cover and cook over low heat until the rice is tender, about 15 minutes. While the rice cooks, shred the chicken meat if you've used it, discarding the skin. (You can freeze the bones to use when making more Basic Chicken Stock, or discard them.)

4. In a medium bowl, whisk the eggs for about 3 minutes, until light and frothy. This frothiness will help the eggs to incorporate smoothly into the soup and give the final dish it's light, velvety feel, so don't skimp on the whisking. After 3 minutes of whisking, when the eggs are frothy, whisk the lemon juice into the eggs. When the rice is tender, turn the heat off.

5. Temper the eggs as follows, so that they gently cook into the hot soup without scrambling: First, drizzle a very small amount of the hot broth into the bowl of egg mixture, whisking vigorously as you do. Add more broth, spoonfuls at a time, whisking continuously, until you have added about half the broth to the eggs, and the egg mixture is quite warm (the outside of the bowl will feel quite warm to the touch). Then, with the heat still off, slowly pour the egg-and-broth mixture from the bowl into the soup pan, stirring constantly as you pour.

6. When you've added all the eggs to the pan, turn the heat back on to medium-low. Stir in the chicken if using. Bring the soup briefly to a bare simmer but do not let the soup boil vigorously or the sauce may break.

7. Once you've achieved a bare simmer, turn the heat back off, ladle the soup into bowls, garnish with parsley and serve.

Thank you to Cleopatra Matheos for the original version of this recipe.