Egyptian Chicken Soup Recipe

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Recipe for Egyptian Chicken Soup

Ingredients

1 kg (32 oz) chicken, cut into 4 pieces
½ cup broken vermicelli
1 medium sized onion, peeled
2 tbls chopped celery or chopped fresh parsley
2 tbls shortening or butter
½ tbls salt (as desired)
2 ½ litres(10 cups) water
2 cinnamon sticks
1 cardamom pod -1 clove -1 nutmeg

Method

Fry chicken in shortening for 7 minutes.
Add 2 ½ liters of water,onion and solid spices
Cook over medium heat for 40 minutes, or till tender.
Remove skin and bones from chicken pieces and cut meat into small cubes. Strain stock.
Return cubes to stock.
Add celery, vermicelli and salt to stock and bring to a boil.
Simmer over low heat for 20 minutes.

Serve hot.

Cooks Comments

It is one of the hearty world known soups. All soups keep well, under refrigeration. They retain their full flavor when reheated.