Iraqi Shorbat Shaeria (Iraqi Vermicelli and Chicken Soup with Lemon)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g chicken thigh fillets, diced
- 80 g vermicelli pasta
- 2 carrots, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp vegetable oil
- 1000 ml chicken stock
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 297 kcal
- Protein
- 24 g
- Carbohydrate
- 22.3 g
- of which sugars
- 5.4 g
- Fat
- 12 g
- of which saturates
- 1.8 g
- Fibre
- 2.3 g
- Salt
- 2.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the chicken and brown for 5 minutes.
- 2
Add the carrots and chicken stock, bring to a simmer, cover and cook for 15 minutes.
- 3
Break the vermicelli into short lengths and add to the pot, cooking for 8-10 minutes until tender and the chicken is cooked through with no pink remaining.
- 4
Stir in the lemon juice, taste and season with salt and pepper.
- 5
Ladle into bowls to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.