Recipe of Super Quick Homemade Chicken and vermicelli soup - shorbet djej

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chicken and vermicelli soup - shorbet djej. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken and vermicelli soup - shorbet djej is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chicken and vermicelli soup - shorbet djej is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken and vermicelli soup - shorbet djej using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and vermicelli soup - shorbet djej:

1. Make ready 4 skinless chicken thighs, cleaned
2. Get 1/4 cup vermicelli
3. Make ready 1 medium onion
4. Get 2 cinnamon sticks
5. Take 2 tablespoons lemon juice
6. Get 3 bay leaves
7. Get 1/2 teaspoon white pepper
8. Prepare 1/2 teaspoon nutmeg powder
9. Get 1 teaspoon salt
10. Make ready 2 tablespoons vegetable oil, for frying

Instructions to make Chicken and vermicelli soup - shorbet djej:

1. In a pressure cooker, heat the vegetable oil and fry the chicken thighs for 3 min.
2. Add the onion, bay leaves, cinnamon sticks, white pepper, nutmeg, and salt. Cover with 2 liters of water and close pressure cooker securely.
3. Cook for 25 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).
4. Strain the chicken broth into a cooking pot. Make sure you remove the cinnamon sticks, bay leaves, and the onion. Remove bones from chicken; cut the chicken into small pieces and add them to the broth.
5. Add the lemon juice and vermicelli. Season with salt and place the pot on medium heat for 5 min before serving the soup.

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