Middle Eastern Chicken Soup with Vermicelli

ilovearabicfood.com
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Prep Time: 30 minutes

Cook Time: 2 hours

Total: 2 hours, 30 minutes

Servings: 6

Middle Eastern Chicken Soup with Vermicelli

Ingredients

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Instructions

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Step 1

In a large stock or soup pot, place the chicken, onion, carrot, celery, cinnamon sticks, peppercorns, and bay leaves. Cover with cold water by 2 inches (about 9 cups). Bring just to a boil over high heat, but not a rolling boil (that will cloud the broth), then reduce heat to low (just hot enough to make slow, lazy bubbles). Skim the surface of the broth frequently with a spoon or skimming sieve frequently to remove all foam.

Step 2

Simmer the broth, uncovered, for about two hours. Remove the chicken and set aside until it is cool enough to handle. Pour the broth through a fine mesh sieve and/or cheesecloth into a bowl. Refrigerate the broth until the fat has solidified, a few hours or overnight.

Step 3

Remove the chicken from the bones and shred into 1- to 2-inch pieces. Skim the fat from the surface of the broth and heat to boiling in a saucepan. Add the chicken and vermicelli and cook until the pasta is tender, about 8 minutes. Season to taste with salt and pepper (it will take plenty, since the broth is made without any salt). Serve in warmed bowls topped with the parsley.

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