Classic Turkish soup of thin vermicelli and shredded chicken breast cooked in broth and made silky with an egg-lemon liaison. A cold-day and sick-day staple.
Ingredients
Instructions
- 1
Put the chicken breast in a pot with the broth and water and bring to a boil; skim, then simmer over low heat for 20 minutes.
- 2
Lift out the chicken, let it cool slightly and shred it finely; keep the cooking liquid in the pot.
- 3
In a small separate pan, melt the butter, add the flour and cook over low heat for 2 minutes until fragrant; whisk in a ladle of the cooking liquid until smooth and pour it into the pot.
- 4
Add the vermicelli, shredded chicken, salt and pepper and simmer for 8-10 minutes, stirring now and then, until the vermicelli is tender.
- 5
Whisk the egg with the lemon juice in a bowl, then temper it by gradually whisking in 2-3 ladles of the hot soup.
- 6
Pour the egg mixture into the soup while stirring, heat for 2 more minutes over low heat without boiling and serve hot.
Nutrition
Per serving
| Calories | 171 kcal |
|---|---|
| Protein | 13 g |
| Carbs | 15 g |
| Fat | 7 g |
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