Saturday, September 20, 2008

Vermicelli Chicken Soup (Şehriyeli Tavuk Çorbası)



1 cup cooked shredded chicken
2 quarts chicken broth
½ cup vermicelli
1 medium potato (diced)
4 small carrots (diced)
½ onion (chopped)
2 garlic cloves (chopped)
1 tbsp chopped parsley
1 tsp olive oil
Salt and ground black pepper

Heat the olive oil in a large pot. Add the vermicelli and stir constantly until the vermicelli turns brown. It is very easy to burn it, so watch it closely. As soon as the vermicelli turns medium brown color, add onions, garlic, the potatoes and carrots and stir for 3-4 minutes. Add the chicken, broth, salt and pepper. Adjust the salt and pepper to your liking. Cook on medium heat until water starts to boil. Simmer on low heat for 20 minutes. Garnish with parsley before serving.

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