Turkish cuisine · Soups & Stews

Chicken Noodle Soup

Light chicken broth with fine vermicelli and tender chicken, served with lemon and parsley.

Ingredients · for 4 servings

• 400 g chicken breast fillets
• 1 onion
• 1 carrot
• 1 celery stalk
• 1.5 l water
• 100 g vermicelli
• 30 g butter
• 1 lemon
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Halve the onion, roughly chop the carrot and celery stalk and put everything with the chicken breast fillets and the water on to cook, starting cold.
2. Bring to a boil, skim off the foam and let simmer gently for 20 min. until the meat is cooked through and tender.
3. Remove the fillets and shred into fibers with two forks; strain the broth through a sieve and discard the vegetables.
4. Melt the butter in a pot, toast the vermicelli in it over medium heat for 2 min. until golden – this gives the soup its nutty base note.
5. Pour in the hot broth and cook the noodles uncovered for 6–8 min. until soft; add the shredded meat and season with salt and pepper.
6. Finely chop the parsley, scatter over the bowls and serve the soup with lemon wedges for squeezing.