Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 chicken pieces
- 4 tablespoons dry vermicelli
- 7 cups cold water
- Condensed chicken stock
- 2 onions
- 1 tablespoon samen (oil)
- 1 dried lemon pierced
- 1 bunch fresh coriander
- 1 teaspoon cardamom
- Salt & pepper to taste
Directions
1) If condensed chicken stick is not available, use 2 stock cubes, but remember to adjust salt accordinly. Clean and cut chicken into pieces and keep bone intact. Finaly chop the onions and coriander.
2) Place all ingredients except vermicelli and cardamom in a pot with the water and boil for an hour over a low heat. Brown the vermicelli in oil and add the soup with the cardamom. Cook for a further 10 minutes until vermicelli is soft.
3) Serve hot.
Category:Arabian Recipes
Category:Arabian Soups