Arabic Vermicelli soup / Vermicelli With Chicken Soup / Arabic Shorba /

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner, while vegetable broth is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and last longer.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are high in protein and cook faster.

Boil water in a pot and add 250 grams of chicken with bones.

Once boiling, remove the dirt from the surface.

Add carrot, onion, garlic, cardamom, black pepper, and bay leaf for flavor.

Add salt to taste and 1 tsp turmeric powder.

Boil the chicken for 20 minutes.

Remove the chicken and let it cool down.

Strain the stock water and keep it aside.

Debone the chicken and cut it into small pieces.

In a separate pot, heat 2 tablespoons of oil.

Add half a finely chopped onion and sauté for 2 minutes.

Add 2 cloves of chopped garlic and sauté for another 2 minutes.

Add grated carrot and sauté for 2 minutes.

Add 2 tbsp of flour and fry it briefly.

Pour in 1 liter of the prepared chicken stock.

Cook on a slow flame.

Add 150 grams of boiled chicken and 1 cup of vermicelli.

Cook on slow flame for at least 20 minutes until the vermicelli thickens slightly.

Add 1 tsp black pepper powder and chopped fine parsley.

Mix well and cook for another 5 minutes.

Serve in a bowl, garnished with coriander leaves and lemon.

Cooking Techniques

Equipment Needed

Spice Level: