Middle Eastern Chicken Soup with Vermicelli

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Authorksalman
RatingDifficultyBeginner

This comforting Middle Eastern Chicken Soup with Vermicelli is so easy to make. The flavor of the chicken shines through and is complemented with fragrant cinnamon.

Yields6 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

 One 3-4 pound chicken, cut into parts, or bone-in breasts
 1 large onion, peeled and quartered
 1 large carrot, peeled and chopped in 2” pieces
 1 celery stalk, chopped in 2” pieces
 2 cinnamon sticks
 6 whole white peppercorns
 1 tablespoon whole allspice berries
 2 bay leaves
 1 cup vermicelli noodles broken into 1” lengths
 Salt and pepper
 Fresh flat-leaf parsley, coarsely chopped

1

In a large stock or soup pot, place the chicken, onion, carrot, celery, cinnamon sticks, peppercorns, and bay leaves. Cover with cold water by 2 inches (about 9 cups). Bring just to a boil over high heat, but not a rolling boil (that will cloud the broth), then reduce heat to low (just hot enough to make slow, lazy bubbles). Skim the surface of the broth frequently with a spoon or skimming sieve frequently to remove all foam.

2

Simmer the broth, uncovered, for about two hours. Remove the chicken and set aside until it is cool enough to handle. Pour the broth through a fine mesh sieve and/or cheesecloth into a bowl. Refrigerate the broth until the fat has solidified, a few hours or overnight.

3

Remove the chicken from the bones and shred into 1- to 2-inch pieces. Skim the fat from the surface of the broth and heat to boiling in a saucepan. Add the chicken and vermicelli and cook until the pasta is tender, about 8 minutes. Season to taste with salt and pepper (it will take plenty, since the broth is made without any salt). Serve in warmed bowls topped with the parsley.

Category

Ingredients

 One 3-4 pound chicken, cut into parts, or bone-in breasts
 1 large onion, peeled and quartered
 1 large carrot, peeled and chopped in 2” pieces
 1 celery stalk, chopped in 2” pieces
 2 cinnamon sticks
 6 whole white peppercorns
 1 tablespoon whole allspice berries
 2 bay leaves
 1 cup vermicelli noodles broken into 1” lengths
 Salt and pepper
 Fresh flat-leaf parsley, coarsely chopped

Directions

1

In a large stock or soup pot, place the chicken, onion, carrot, celery, cinnamon sticks, peppercorns, and bay leaves. Cover with cold water by 2 inches (about 9 cups). Bring just to a boil over high heat, but not a rolling boil (that will cloud the broth), then reduce heat to low (just hot enough to make slow, lazy bubbles). Skim the surface of the broth frequently with a spoon or skimming sieve frequently to remove all foam.

2

Simmer the broth, uncovered, for about two hours. Remove the chicken and set aside until it is cool enough to handle. Pour the broth through a fine mesh sieve and/or cheesecloth into a bowl. Refrigerate the broth until the fat has solidified, a few hours or overnight.

3

Remove the chicken from the bones and shred into 1- to 2-inch pieces. Skim the fat from the surface of the broth and heat to boiling in a saucepan. Add the chicken and vermicelli and cook until the pasta is tender, about 8 minutes. Season to taste with salt and pepper (it will take plenty, since the broth is made without any salt). Serve in warmed bowls topped with the parsley.

Middle Eastern Chicken Soup with Vermicelli

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