Go Back

Chicken and Vermicelli Soup (Chorba)

A comforting and nourishing Chicken and Vermicelli Soup that's easy to prepare, packed with healthy ingredients, and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole chicken, cut into pieces
  • 1 cup onion, chopped
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 medium tomatoes, chopped
  • 1 cup vermicelli pasta
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • 2 tablespoons olive oil

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until translucent.
  2. Add the chicken pieces and brown them on all sides.
  3. Stir in the chopped tomatoes, carrots, and potatoes.
  4. Pour in the chicken broth and bring to a boil. Reduce heat to let it simmer.
  5. Add ground cumin, paprika, salt, and pepper.
  6. Allow the soup to cook for about 30 minutes or until the chicken is fully cooked.
  7. Remove the chicken, shred the meat, and return it to the pot.
  8. Stir in the vermicelli pasta and cook until tender, about 5 minutes.
  9. Serve hot, garnished with fresh parsley.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. A squeeze of lemon juice before serving enhances the flavor.