Turkish Chicken Vermicelli Soup — Tavuk Suyu Sehriyeli
Turkish chicken-vermicelli soup with shredded poached chicken in a clear lemon-bright broth, finished with butter-bloomed pul biber and parsley, served with bread for a clean restorative weeknight bowl loved across Turkey.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry. Slice carrots into 5mm rounds, slice celery thinly, dice onions, mince garlic, chop parsley, halve lemons.
Saute
Melt butter and olive oil in a large saucepan over medium-high heat for 1 minute. Add chicken, cook 5 minutes turning, until deeply golden and edges crisp.
Toast
Add onions, carrots, celery over medium heat 5 minutes until softened. Add garlic and bay leaves 30 seconds until fragrant. Stir in vermicelli, toast 1 minute until deep brown.
Build
Pour in hot stock, salt, pepper. Bring to gentle simmer over medium-high heat 30 seconds. Drop to low, simmer 13 minutes until vermicelli is tender and broth reduces slightly.
Finish
Off heat 1 minute, stir generous lemon squeeze and pul biber into soup until fragrant and well combined.
Plate
Ladle soup into deep bowls, scatter parsley over top, finish with lemon half alongside, serve with crusty bread.
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