8 April, 2013
Every culture has a chicken soup that is considered a tonic and there is no exception for the Lebanese. It’s healing power is uncertain but it certainly tastes great! This gentle soup is light and very easy on the palate so it is not difficult to understand why it is generally served when someone is feeling unwell.
- 2 chicken breasts
- 2 l of chicken stock
- 1 cinnamon stick
- 2 bay leaves
- 1 brown onion, finely chopped
- 1 cup of finely chopped parsley, including stems
- 2 potatoes cut into small cubes
- 1 cup of cut carrots
- 1/2 tsp of allspice
- 1/2 cup of crushed egg vermicelli ( soup noodles)
- salt and pepper to taste
- A squeeze of lemon (optional)
Prepare the onion, potatoes and carrots.
Prepare the parsley and noodles.
Place chicken, bay leaves and cinnamon stick in a pot and slowly bring to a simmer. Put the lid on and simmer for 30 minutes. Remove chicken from the pot and allow to cool and discharge the bay leaves and cinnamon stick. When chicken is cool enough to handle, shred and cut into bite size pieces and set aside.
Add onion, half of the parsley, potatoes and carrots into the stock and bring it to a simmer.
Add the allspice, season with salt and pepper and return chicken to the pot and continue to cook for a further 20 minutes.
Add egg vermicelli and cook for a further 2 to 3 minutes. Finally add the rest of the parsley and a small squezze of lemon.
Serve immediately and let the healing process begin!