Name: Gulf-Style Chicken Vermicelli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 400 g Chicken breasts; 1 cup Vermicelli; 1 whole Onion; 3 clove Garlic; 2 tbsp Ghee; 6 cup Chicken broth; 1 piece Dried black lime; 0.5 tsp Ground turmeric; 0.5 tsp Ground cardamom; 0.25 tsp Ground cinnamon; 1.5 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Fresh cilantro

Instructions

Sautéing Aromatics

In a deep pot, heat the ghee over medium heat, then add the onion and sauté until softened and translucent. Add the minced garlic and sauté for half a minute until fragrant. · 3 min
Adding Chicken and Spices

Add the chicken cubes along with the turmeric, cardamom, cinnamon, black pepper, and the dried black lime. Stir the chicken thoroughly until it changes color and begins to cook. · 5 min
Simmering the Soup

Pour in the hot chicken broth and add the salt, then bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 15 minutes until the chicken is fully cooked and the flavors meld. · 15 min
Adding Vermicelli

Add the vermicelli to the boiling broth and stir gently to prevent sticking. Let it simmer over low heat for 7 minutes until fully cooked and the soup reaches a balanced consistency. · 7 min
Serving

Ladle the soup into serving bowls, garnish with fresh chopped cilantro, and serve hot with fresh lemon wedges. · 1 min

Nutrition / serving

245

cal

protein g

carbs g

7.5

fat g

Chef's tips

Toasting the vermicelli in a dry pan before adding it to the soup gives it a beautiful golden color, imparts a subtle nutty aroma, and prevents excess starch from releasing into the broth.