Middle Eastern · Lunch
Chicken and Vermicelli Soup
A comforting Middle Eastern soup built on shredded poached chicken thigh simmered in a golden, cumin- and turmeric-scented broth with thin vermicelli noodles, carrot and onion. Finished with lemon juice and parsley, it delivers a light, warming bowl typically served with bread as a light lunch or starter.
$3
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
378Calories
40.2gProtein
11.8gFat
26.1gCarbs
3.8gSugar
2.4gFiber
1180mgSodium
193mgChol
3.1gSat Fat
680mgPotassium
55mgCalcium
2.9mgIron
0.5mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
herb-salt
low-calorie
Instructions
1
Prep
Trim excess fat from the chicken thigh. Peel and dice the carrot into small pieces. Dice the onion and mince the garlic on a cutting board.
2
Sweat
Warm the oil in a medium saucepan over medium heat and sweat the onion and carrot for 4 minutes until the onion turns translucent.
3
Bloom
Stir in the garlic, cumin, and turmeric and cook over medium heat for 30 seconds until fragrant and the raw spice smell fades.
4
Simmer
Add the chicken and stock, bring to a gentle simmer over medium-low heat, and cook 18 minutes until the chicken reaches 165F (74C) internally.
5
Finish
Lift the chicken onto a plate and shred it into bite-sized pieces with two forks, then return it to the saucepan.
6
Boil
Add the vermicelli over medium heat and cook 4 minutes until tender, stirring once to prevent clumping.
7
Plate
Stir in the lemon juice and parsley, season with salt and pepper to taste, and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless chicken thigh, trimmed of excess fat
- 3 cups720ml chicken stock
- 11 onion
- 22 small carrot, peeled (about 60g)
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp turmeric, ground
- 1/4 tsp1/4 tsp black pepper, ground
- 2 oz56g vermicelli noodles
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- salt, to taste
