Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken and vermicelli soup - shorbet djej. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken and vermicelli soup - shorbet djej is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken and vermicelli soup - shorbet djej is something which I have loved my entire life. They are nice and they look fantastic.

Chicken soup is a great old home remedy. Like my mother and my grandmother and many others before them, I strongly believe that chicken Now back to our chicken soup. You can also add a handful of broken vermicelli to cook with the rice and carrots, and if you. Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl.

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

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

Chicken and vermicelli soup - shorbet djej. Chicken soup in Lebanese cuisine could not be simpler. 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.

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.

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. The biggest difference is obviously the choice of noodles. A nice warm the belly soup that you can put together quickly and just let simmer while you are on to better things.

So that’s going to wrap it up with this special food chicken and vermicelli soup - shorbet djej recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!