Chicken Noodle Soup with Omani Limes

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

We home cooks tend to have a repertoire of recipes we make often and adapt to suit our own needs and tastes. Here is one recipe from my own collection. It arose out of necessity, when I didn’t have enough lime juice to flavor the broth of my chicken noodle soup. I instead used a few dried Omani limes I unearthed in my pantry.


  • 1 Tbsp extra-virgin olive oil
  • ½ cup [70 g] finely diced white onion


Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion, carrot, and celery and sauté until the carrot is tender, 10 to 12 minutes. Poke a few holes in the Omani limes, which will allow the liquid to penetrate the limes and draw out their flavor as they cook in the broth. Toss them into the pot. Add the black pepper and turmeric and cook for 45 to 60 seconds.