@gulyaskitchen313: Turkish Chicken Vermicelli Soup A warm and comforting Turkish-style soup made with tender shredded chicken, vegetables, potatoes, and vermicelli in a rich, flavorful homemade broth. It’s nourishing, satisfying, and perfect for a cozy meal. Ingredients | Serves 2–3 Chicken breast, as desired 3–4 tbsp oil 1 onion, chopped 1 bell pepper, chopped 1 carrot, grated 2 medium tomatoes, peeled and chopped 2 medium potatoes, peeled and cut into cubes 3–4 tbsp vermicelli 2 tbsp all-purpose flour Salt, to taste 1 tsp black pepper 1 tsp turmeric 1 tsp cumin (I didn’t use it) 1 tsp ground nutmeg Fresh parsley, chopped Fresh lemon juice, for serving Water, as needed Instructions Add the chicken breast to a pot along with the turmeric, black pepper, cumin, and salt. Pour in enough water to cover the chicken and create a flavorful broth. Cook until the chicken is completely tender and cooked through. Meanwhile, heat the oil in a separate pot. Add the chopped onion and sauté until softened. Add the chopped bell pepper and grated carrot. Cook for a few minutes until the vegetables begin to soften. Stir in the chopped tomatoes and let everything simmer until the tomatoes soften and release their juices. Season with nutmeg and a little salt, then mix well. Add the flour and stir thoroughly until it is fully incorporated with the vegetables. Remove the cooked chicken from the broth and shred it into bite-sized pieces. Gradually pour the chicken broth into the vegetable mixture, stirring continuously to prevent lumps from forming. Cover and simmer over medium heat for 15–20 minutes. Add the shredded chicken, cubed potatoes, and vermicelli. Cover and cook for another 5–10 minutes, or until the potatoes and vermicelli are tender. If the soup is too thick, add a little more water until you reach your preferred consistency. Stir in the chopped parsley and turn off the heat. Serve hot with a generous squeeze of fresh lemon juice. Enjoy this delicious, comforting bowl of soup! 🍋🥣

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Tuesday 18 August 2026 21:34:22 GMT