Easiest Way to Make Homemade Chicken and vermicelli soup - shorbet djej

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and vermicelli soup - shorbet djej. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken soup in Lebanese cuisine could not be simpler. A soothing chicken and vermicelli soup. Not your standard get-well chicken soup! Follow on from my chicken stock video; I am showing you guys how to cook with chicken stock.

Chicken and vermicelli soup - shorbet djej is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken and vermicelli soup - shorbet djej is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken and vermicelli soup - shorbet djej:

1. Prepare 4 skinless chicken thighs, cleaned
2. Make ready 1/4 cup vermicelli
3. Prepare 1 medium onion
4. Prepare 2 cinnamon sticks
5. Get 2 tablespoons lemon juice
6. Prepare 3 bay leaves
7. Prepare 1/2 teaspoon white pepper
8. Prepare 1/2 teaspoon nutmeg powder
9. Make ready 1 teaspoon salt
10. Take 2 tablespoons vegetable oil, for frying

Reduce to medium heat and add the celery, onions, carrots, and water. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional. Drain and cool under running water. So what's the difference between this chicken vermicelli noodle soup and chicken rice noodle soup?

Instructions to make Chicken and vermicelli soup - shorbet djej:

1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
3. Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
4. Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth.
5. Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.

Drain and cool under running water. So what's the difference between this chicken vermicelli noodle soup and chicken rice noodle soup? There are actually not a lot of differences between the two noodle soups. The spice blend and aromatics are slightly different. See the recipe for Rice Vermicelli with Chicken Soup »Christopher Hirsheimer.

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