Chicken Soup with Vermicelli

Name: Chicken Soup with Vermicelli
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 0.8 kg Chicken, cut into pieces; 2 l Water; 1 Onion, halved; 1 Carrots, cut into chunks; 1 stick of Cinnamon; 5 berries of Allspice, whole; 2 tsp Kosher Salt, to taste; 1/2 tsp Pepper (Black); 150g Vermicelli (Sha'riyeh), broken; 2 tbsp Ghee; 1/4 tsp Ground Turmeric, optional, for color; 2 tbsp Fresh Parsley, finely chopped; 1 Lemon, cut into wedges

A warm, fragrant chicken soup brightened with lemon and fresh parsley and studded with tender vermicelli (sha'riyeh). Slow-simmered chicken infuses the broth with rich flavor while a touch of turmeric and toasted vermicelli adds color and comforting texture. It's a simple, homey bowl perfect for cozy nights or when you need a soothing, nourishing meal.

A warm, fragrant chicken soup brightened with lemon and fresh parsley and studded with tender vermicelli (sha'riyeh). Slow-simmere... Show more

Traditional Middle Eastern Recipe

Health Grade

C+ · Balanced

Time

1 hr30 min

Price

0,79 €

Calories

390 kcal

low calorie

easy

one pot

low carb

Method

Wash the produce

Rinse the onion, carrot, fresh parsley, and lemon under cool running water. Shake off the excess water and dry the parsley well so it chops neatly instead of bruising.

Prep the ingredients

Peel the onion and cut it in half. Peel the carrot and cut it into large chunks, about 1 1/2 inches each. If you are starting with a whole chicken, cut it into 6-8 serving pieces; if it is already portioned, just trim any large pieces of excess fat. Break the vermicelli into short lengths, roughly 1-2 inches long, so it is easy to eat by the spoonful.

Simmer the broth

Place the chicken, water, onion, carrot, cinnamon stick, whole allspice berries, kosher salt, and black pepper in a large pot. Bring everything just to a boil over medium-high heat, skimming off any foam that rises to the surface. Lower the heat to a gentle simmer and cook for 45-60 minutes, until the chicken is very tender and the broth smells rich and fragrant. Do not let the broth boil hard or it can become cloudy and make the chicken less tender.

Prep the garnish

While the broth simmers, finely chop the parsley and cut the lemon into wedges. Set them aside so they are ready to brighten the soup right before serving.

Strain and shred

Lift the chicken out of the pot with tongs and let it cool for a few minutes, just until you can handle it comfortably. Strain the broth into a clean bowl or saucepan, discarding the onion, carrot, cinnamon, and allspice. Pull the meat from the bones, discard the skin and bones, and shred or chop the chicken into bite-size pieces. Keep the broth and chicken close by for the next step.

Toast the vermicelli

Return the empty pot to the stove and melt the ghee over medium heat. Add the vermicelli and stir constantly for 3-5 minutes, until it turns an even deep golden brown and smells toasty. If you want a richer yellow color, stir in the ground turmeric for the last 30 seconds.

Finish the soup

Carefully pour the strained broth into the pot with the toasted vermicelli; it may bubble up, so add it slowly. Add the shredded chicken and bring the soup back to a gentle simmer. Cook for 8-10 minutes, stirring once or twice, until the vermicelli is tender but still holds its shape. Taste and add a little more salt or black pepper if needed.

Serve hot

Ladle the soup into bowls and sprinkle the chopped parsley over the top. Serve with lemon wedges on the side so everyone can squeeze in as much brightness as they like.