Turkish Chicken Vermicelli Soup
Ingredients
- 1 chicken thigh
- 1 chicken breast
- 1 onion
- 2 carrots
- 1 teaspoon salt
- 4 cups water
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1/2 cup vermicelli
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon dried mint
- 1/2 lemon
- 2 cloves garlic
- A handful of parsley
Preparation
Place the chicken breast and thigh in a pot, add 6 cups of water, and boil over medium heat for about 30 minutes.
After the chicken is cooked, let it cool, then remove the bones and shred the meat.
In a pot for the soup, melt 1 tablespoon of butter, then sauté the onion and carrots, add 1 tablespoon of flour, and cook until fragrant and colored.
Slowly add the chicken broth from boiling and 1 cup of water while stirring continuously, cover, and simmer on low heat.
Once boiling, add 1/2 cup of vermicelli, the shredded chicken, garlic, and 1/2 teaspoon of black pepper, then add lemon if desired; parsley can also be added optionally.
Simmer the soup for about 10 minutes and serve hot.
Tips
Red pepper flakes pair very well with this soup.
Lemon and parsley are optional and can be added during cooking or when serving.
