Photo: Cala
Chicken and Vermicelli Soup with Egg and Lemon Recipe
13 ingredients
Serves 6
openrecipes
This is a Turkish version of everyone's favorite chicken noodle soup, but instead of being a clear broth, the soup is rich and creamy. The "body" is created by...
Estimated Nutrition (whole recipe, rough)
527
Calories
39g
Protein
34g
Fat
16g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 small red onion, peeled and coarsely grated
- 1/4 cup olive oil
- 1 ounce unsalted butter
- 1 long green chile, seeded and finely shredded
- 2 ounces vermicelli noodles
- 3 1/3 cups Chicken Stock
- 1/2 pound chicken breast, skin removed
- 3 egg yolks
- juice of 1/2 lemon
- 1/2 teaspoon hot paprika
- sea salt
- freshly ground white pepper
- 1/3 cup shredded flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes