Kritische Momente
- •Making a clear, flavorful broth by skimming and gentle simmering
- •Not overcooking the noodles
- •Serving with fresh lemon—essential to the dish
Make the chicken broth
Place chicken pieces in a large stockpot. Add water, quartered onion (if not sautéing), bay leaves, 1 tsp salt, and a few peppercorns. Bring to a boil over high heat. Reduce heat and simmer for 45-50 minutes, skimming any foam that rises to the surface.
Kritischer Schritt
A good broth is the foundation of this soup. Skimming the foam creates a clear, clean-tasting broth. Don't boil vigorously—gentle simmering extracts flavor without making the broth cloudy.
Make the chicken broth
Place chicken pieces in a large stockpot. Add water, quartered onion (if not sautéing), bay leaves, 1 tsp salt, and a few peppercorns. Bring to a boil over high heat. Reduce heat and simmer for 45-50 minutes, skimming any foam that rises to the surface.
Kritischer Schritt
A good broth is the foundation of this soup. Skimming the foam creates a clear, clean-tasting broth. Don't boil vigorously—gentle simmering extracts flavor without making the broth cloudy.
Remove and shred the chicken
Remove chicken pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh strainer into a clean pot, discarding the onion and bay leaves. Once chicken is cool enough to handle, remove and discard skin and bones. Shred the meat into bite-sized pieces.
Remove and shred the chicken
Remove chicken pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh strainer into a clean pot, discarding the onion and bay leaves. Once chicken is cool enough to handle, remove and discard skin and bones. Shred the meat into bite-sized pieces.
Sauté aromatics (optional but recommended)
Heat oil or butter in the stockpot over medium heat. Add diced onion (if not added to broth earlier) and sauté until softened, about 5 minutes. Add garlic and turmeric, stir for 1 minute until fragrant.
Sauté aromatics (optional but recommended)
Heat oil or butter in the stockpot over medium heat. Add diced onion (if not added to broth earlier) and sauté until softened, about 5 minutes. Add garlic and turmeric, stir for 1 minute until fragrant.
Add broth and vegetables
Pour the strained broth back into the pot. Add diced carrots, potatoes, and celery (if using). Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until vegetables are tender.
Add broth and vegetables
Pour the strained broth back into the pot. Add diced carrots, potatoes, and celery (if using). Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until vegetables are tender.
Add noodles and chicken
Add the vermicelli noodles to the pot. Return shredded chicken to the soup. Simmer for 5-7 minutes until noodles are tender. If using thicker noodles, adjust cooking time accordingly.
Kritischer Schritt
Noodles continue to absorb liquid and soften as the soup sits. Slightly undercook them if not serving immediately. Overcooked noodles become mushy and unappetizing.
Häufige Fehler
- •Adding noodles too early (become mushy)
- •Overcooking noodles (fall apart)
- •Not accounting for carryover cooking
Add noodles and chicken
Add the vermicelli noodles to the pot. Return shredded chicken to the soup. Simmer for 5-7 minutes until noodles are tender. If using thicker noodles, adjust cooking time accordingly.
Kritischer Schritt
Noodles continue to absorb liquid and soften as the soup sits. Slightly undercook them if not serving immediately. Overcooked noodles become mushy and unappetizing.
Häufige Fehler
- •Adding noodles too early (become mushy)
- •Overcooking noodles (fall apart)
- •Not accounting for carryover cooking
Season and serve
Taste the soup and adjust salt and pepper—it should be well-seasoned but not overly salty (lemon will be added at the table). Ladle into bowls, garnish with fresh parsley if desired, and serve immediately with lemon wedges on the side.
Season and serve
Taste the soup and adjust salt and pepper—it should be well-seasoned but not overly salty (lemon will be added at the table). Ladle into bowls, garnish with fresh parsley if desired, and serve immediately with lemon wedges on the side.
