Chicken Soup with Vermicelli

Sample Dishes from Turkish Cuisine

Chicken Soup with Vermicelli (Tavuklu Şehriye Çorbası)

Chicken meat1 cup100 gr
Chicken broth1 cup200 gr
Water5 cup1 kg
Margarine3 tablespoon30 gr
Tomato paste1 tablespoon10 gr
Salt2 teaspoon12 gr
Vermicelli1/2 cup90 gr
Parsley 3-4 sprigs10 gr
Lemon juice3 tablespoon30 gr


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)

Energy160 cal
Protein7,4 g
Fat9,2 g
Carbohydrates11,6 g
Calcium9 mg
Iron0,59 mg
Phosphorus73 mg
Zinc1 mg
Sodium804 mg
Vitamin A218 iu
Thiamine0,04 mg
Riboflavin0,05 mg
Niacin2,35 mg
Vitamin C2 mg
Cholesterol26 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.