Şehriye Çorbası (Turkish Chicken and Vermicelli Soup)
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Ingredients
- 300 g chicken thigh fillets, diced
- 1 onion
- 1 carrot
- 1200 ml chicken stock
- 60 g vermicelli pasta
- 1 lemon, juiced
- 2 tbsp flat-leaf parsley, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 218 kcal
- Protein
- 18.7 g
- Carbohydrate
- 17.7 g
- of which sugars
- 4.8 g
- Fat
- 7.5 g
- of which saturates
- 1.4 g
- Fibre
- 2.8 g
- Salt
- 2.44 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 olive oil in a large pan and cook the onion and carrot, finely diced, for 6 minutes until softened.
- 2
Add the diced chicken thigh fillets and cook for 4-5 minutes, stirring, until no longer pink on the outside.
- 3
Pour in the chicken stock, bring to the boil, then reduce the heat and simmer for 12 minutes until the chicken is cooked through and the carrot is tender.
- 4
Add the vermicelli pasta and cook for a further 5-6 minutes until just tender.
- 5
Stir in the lemon juice and flat-leaf parsley and season with salt and black pepper before serving.
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