Chicken Shorba with Vermicelli
Lunch · Middle Eastern · Ready in 35 min · Serves 2
A delicate, flavourful broth with tender shredded chicken, soft vermicelli noodles, and aromatic spices. Light yet sustaining, perfect for gently breaking a fast.
Per serving
- Calories
- 280
- Protein
- 22 g
- Carbs
- 30 g
- Fat
- 6 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron8%
- Vitamin D1%
- B129%
- Zinc14%
- Magnesium14%
- Omega-37%
- Vitamin C5%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Chicken breast
- 750 ml Chicken broth
- 80 g Vermicelli pasta
- 60 g Onion
- 2 Garlic cloves
- 0.5 tsp Ground cinnamon
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Salt
Method
- 1
Bring 750ml chicken broth to a simmer in a large pot. Add 200g chicken breast whole and poach for 12 minutes until cooked through. Remove and let cool slightly, then shred into bite-sized pieces.
- 2
Finely dice 60g onion. Mince 2 garlic cloves. Heat 1 tbsp olive oil in a small pan and sauté the onion and garlic for 2 minutes until fragrant.
- 3
Return the broth to a boil. Add the sautéed onion and garlic mixture, the shredded chicken, and 0.5 tsp ground cinnamon. Stir well.
- 4
Break 80g vermicelli into bite-sized pieces and add to the broth. Simmer for 6-7 minutes until the pasta is tender and the broth is flavourful. Stir occasionally to prevent sticking.
- 5
Add a squeeze of fresh lemon juice and adjust seasoning with salt and pepper. Ladle into bowls and serve steaming hot. The broth should be thin and light, not thick.
