Persian Vermicelli Soup
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Original is 6 servings
Ingredients
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- Veggies
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- Soup
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Nutritional
- Serving Size: 1 (512 g)
- Calories 409.6
- Total Fat - 17.4 g
- Saturated Fat - 4.1 g
- Cholesterol - 74.1 mg
- Sodium - 307.3 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 5.2 g
- Sugars - 11.1 g
- Protein - 14.3 g
- Calcium - 68.1 mg
- Iron - 2.1 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook chicken in water and season lightly.
Step 2
Boil 30 minutes with whole carrot and 1/2 an onion.
Step 3
Remove chicken, debone and shred.
Step 4
Chop up veggies to add back to soup.
Step 5
Meanwhile, cook onions in oil until lightly browned and season lightly.
Step 6
Add carrots and cook until softened.
Step 7
Add turmeric and tomato paste.
Step 8
Mix in potatoes and stir around.
Step 9
Add this mixture to soup broth.
Step 10
Rinse out pan with broth and bring to a boil.
Step 11
Add broken vermicelli and simmer for 15 minutes.
Step 12
Add chicken back in and season to taste.
Step 13
Add parsley and lemon juice at very end.
Tips
No special items needed.
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