Chicken Soup with Vermicelli
Sample Dishes from Turkish Cuisine
Chicken
Soup with Vermicelli (Tavuklu
Şehriye Çorbası)
| Ingredients | Measure | Amount |
| Chicken meat | 1 cup | 100 gr |
| Chicken broth | 1 cup | 200 gr |
| Water | 5 cup | 1 kg |
| Margarine | 3 tablespoon | 30 gr |
| Tomato paste | 1 tablespoon | 10 gr |
| Salt | 2 teaspoon | 12 gr |
| Vermicelli | 1/2 cup | 90 gr |
| Parsley | 3-4 sprigs | 10 gr |
| Lemon juice | 3 tablespoon | 30 gr |
Preparation
Combine chicken
meat, broth, water, tomato paste, salt and margarine in a saucepan. Bring to
boil. Add vermicelli to boiling mixture. Cook over low heat for 15-20 minutes
or until vermicelli is tender. Stir in minced parsley and lemon juice before
serving. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
| Energy | 160 cal |
| Protein | 7,4 g |
| Fat | 9,2 g |
| Carbohydrates | 11,6 g |
| Calcium | 9 mg |
| Iron | 0,59 mg |
| Phosphorus | 73 mg |
| Zinc | 1 mg |
| Sodium | 804 mg |
| Vitamin A | 218 iu |
| Thiamine | 0,04 mg |
| Riboflavin | 0,05 mg |
| Niacin | 2,35 mg |
| Vitamin C | 2 mg |
| Cholesterol | 26 mg |
Regional Characteristics:
It is a well-known
type of soup in every part of the country. Usually, left over cooked chicken
pieces and broth are used to prepare this soup. If itis cooked with milk, paste
and lemon juice cannot be added. In Bolu province yogurt and garlic are used instead of milk. Flour is substituted for vermicelli. Sometimes
potatoes are added.