Shorbet Djej bi Shaariyeh (Chicken, Vermicelli and Lemon Soup)
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
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 400 g chicken thigh fillets
- 1 cinnamon stick
- 2 bay leaves
- 0.5 tsp ground allspice
- 300 g waxy potatoes
- 100 g vermicelli pasta
- 2 lemon
- 15 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 348 kcal
- Protein
- 25.7 g
- Carbohydrate
- 38.7 g
- of which sugars
- 6.9 g
- Fat
- 8.8 g
- of which saturates
- 1.8 g
- Fibre
- 6.6 g
- Salt
- 0.28 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 over a medium heat and fry the chopped onion and sliced carrots for 5 minutes.
- 2
Add the chicken thigh fillets, cinnamon stick, bay leaves, allspice, 1.5 litres water and 1½ tsp salt. Bring to the boil, skim, then simmer for 20 minutes until the chicken is cooked through with no pink remaining. Lift out and shred the chicken.
- 3
Add the waxy potatoes, cut into 1cm dice, and simmer for 10 minutes.
- 4
Break in the vermicelli pasta and simmer for 5-6 minutes until soft. Return the chicken and remove the cinnamon stick and bay leaves.
- 5
Squeeze in the juice of the lemons to taste and serve scattered with chopped parsley.
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.