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Chicken Vermicelli Soup (Tavuklu Tel Şehriye Çorbası)

A wonderfully healing and healthy soup that warms us up on cold winter days — said to soothe coughs and fight off germs. Pure comfort in a bowl.

Chicken Vermicelli Soup (Tavuklu Tel Şehriye Çorbası) recipe photo
Total time: 40 min
Prep: 40 min

Ingredients for Chicken Vermicelli Soup (Tavuklu Tel Şehriye Çorbası)

  • 1 chicken breast
  • 6 tablespoons şehriye (Turkish orzo / tiny pasta)
  • 1 teaspoon black pepper
  • 1 dessert spoon (about 2 tsp) salt

How to Make Chicken Vermicelli Soup (Tavuklu Tel Şehriye Çorbası)

Boil 1 chicken breast in a pot. Once cooked, shred the chicken on a plate and return it to the pot. Add 2 serving spoons of şehriye (Turkish orzo / tiny pasta) into the pot. Season with salt and black pepper, then squeeze in half a lemon. Cook until the şehriye is tender. Enjoy your meal…

About This Recipe

In some countries around the world, soups are considered a starter and are consumed only in the form of a light, clear broth. In Far Eastern countries, soup is generally a breakfast dish. In the Middle East, having soup for breakfast in the morning is also quite common. In some cultures, soup is treated as a full meal in itself. The best examples of this are Vietnam’s “Laksa” and Thailand’s “Tom Yum” soups. Because these soups are quite filling, no other dish is needed afterward. In Iranian culture, a noodle soup called “Ash-e Reshteh” can serve as a standalone dinner on its own. When you hear Borscht, you think Russian; Gazpacho, Spanish; Minestrone, Italian; and Onion Soup brings French cuisine to mind.

Soup is an indispensable part of menus, from the humblest tables to the most lavish spreads. Experts point out that it was discovered exactly ten thousand years ago. Of course, with such a long history, various different and interesting theories abound. For example, it is claimed that the very first soup was made by dropping small stones heated in fire into water held in rock hollows or animal hides in order to boil food. Later, a turning point came around 6000 BC when clay pots began to be used. Then, around 3600 BC, metal cauldrons were invented. This gave rise to the first large vessels in which soup could be boiled. Another piece of information about soup comes from the 3rd century AD… According to legend, St. Patroklus, one of the saints of the era, would dip his barley bread into water and sprinkle salt on top before eating it. This example is described as the earliest form of soup that would later enter the dietary habits of Europe.

Today we have prepared a very healing and Easy-to-Make soup for you: Come on into the kitchen to make our Chicken Vermicelli Soup recipe. Bon appétit in advance…


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