Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken and vermicelli soup - shorbet djej. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken and vermicelli soup - shorbet djej is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Chicken and vermicelli soup - shorbet djej is something which I’ve loved my whole life.

Chicken soup in Lebanese cuisine could not be simpler. A soothing chicken and vermicelli soup. Not your standard get-well chicken soup! Follow on from my chicken stock video; I am showing you guys how to cook with chicken stock.

To begin with this particular recipe, we must first prepare a few components. You can have chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken and vermicelli soup - shorbet djej:

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

Reduce to medium heat and add the celery, onions, carrots, and water. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional. This delightful summer soup from Los Angeles's Hinoki & the Bird has lightly scented ginger broth, fresh corn, chicken and rice vermicelli. Chef Kuniko Yagi of Los Angeles's Hinoki & the Bird makes a killer broth here—it's so good, you can eat it by itself.

Steps 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.

This delightful summer soup from Los Angeles's Hinoki & the Bird has lightly scented ginger broth, fresh corn, chicken and rice vermicelli. Chef Kuniko Yagi of Los Angeles's Hinoki & the Bird makes a killer broth here—it's so good, you can eat it by itself. 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.

So that’s going to wrap this up with this exceptional food chicken and vermicelli soup - shorbet djej recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!