Vermicelli Soup
Recipe by آموزشِ آشپزی | شیفود (@_shi.food_) on Instagram · View original post
4.7/10 · PopularityBased on the original Instagram post’s likes and comments.
A colorful, glossy vermicelli soup with chicken, carrots, potato and parsley, cooked with onion, turmeric and tomato paste.
- Health score 8.8/10
- 77 min
- Prep 13 min
- Serves 4
- Easy
- 217 kcal
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Ingredients
- chicken breastcooked and shredded1 breast
- carrotcoarsely grated2
- potatocut into small cubes1 large
- onionfinely chopped1
- vermicelli1 measure
- parsleychopped, added at the enda little
- chicken broth1 l
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- tomato pastefried with the onion1 tbsp
- turmericfor frying the onion1
- black pepperfor frying the onion1
- lemon juiceadded at the enda little
Method
- Finely chop the onion.
- Fry the onion in the pot with turmeric and black pepper until it softens.
- Add the tomato paste and fry until its color opens up.
- Coarsely grate the two carrots and add them to the pot.
- Cut the potato into small cubes and add it.
- Pour in the chicken broth.
- Let it cook for 30 minutes.
- Cook the chicken breast until done and shred it.
- Add the cooked shredded chicken to the soup.
- Add a little lemon juice.
- Add the vermicelli and let it cook for 5 more minutes.
- Add the parsley and after 2 minutes the soup is ready.
Nutrition and health score per serving Estimated
8.8of 10
- Nutrients+4.08Fiber +1.75Protein +1.25Plants +1.08
- Sugar−0.26Glycemic load −0.26
- Fat, salt & calories0
Base 5+4.08−0.260=8.8
217Calories
16.9 gProtein
2.1 gFat
32.5 gCarbs
Estimated from the ingredients. Not medical advice.
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